Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          All-purpose flour*
   2      cups          Packed brown sugar
   1      cup           Buttermilk
     3/4  cup           Margarine or butter -- softene
   3                    Eggs
   1      teaspoon      Baking powder
   1      teaspoon      Baking soda
   1      teaspoon      Vanilla
     1/2  teaspoon      Salt
     1/2  teaspoon      Ground nutmeg
     1/2  teaspoon      Maple flavoring
   2      cups          Cooked wild rice -- well drain
   2      cups          Chopped nuts -- Toasted, if desired
                        -----MAPLE WHIPPED CREAM-----
   2      cups          Whipping (heavy) cream

Preparation:

If you prefer more nuts, 3 cups of chopped nuts and 1 cup of cooked. 1/4 cup packed brown sugar 1/2 teaspoon maple flavoring Place oven rack in lowest position. Heat oven to 350 degrees. Generously grease and flour 12-cup bundt cake pan or tube pan, 10 X 14 inches. Beat all ingredients except wild rice, nuts and Maple Whipped Cream in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in wild rice and nuts. Pour into pan.Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes. Invert onto wire rack and cool completely. Serve with Maple Whipped Cream. *Do not use self-rising flour in this recipe.MAPLE WHIPPED CREAMBeat all ingredients in chilled medium bowl until soft peaks form.