FAREWELL CHRYSANTHEMUM 'FLOWER of the MONTH' ~ WILD RICE CAKE with BOURBON CUSTARD SAUCE

~ Chrysanthemum (flower of the month)

____________________

WILD RICE CAKE with BOURBON CUSTARD SAUCE

~ A lingering taste of autumn - soft, crunchy & sweet

(The Northwoods Table)

*

2 cups sifted flour

1/4 tsp. salt

1/2 tsp. baking powder

2 cups cooked (until bloomed) wild rice ~ 1/2 cup uncooked*

1 cup walnuts

1/2 cup sweet (unsalted) butter

1 cup dark brown sugar

4 organic eggs

3/4 cup buttermilk

1 tsp. maple flavoring

1/2 tsp nutmeg

BOURBON CUSTARD SAUCE:

2 egg yolks

1 cup confectioners sugar

8 Tbsp. bourbon

1 cup whipping cream

1 tsp. vanilla

• Combine flour with salt and baking powder.
• Combine cooked wild rice with walnut pieces (for smoother textured cake, process rice & walnuts one or two pulse cycles in food processor with steel blade).
• Cream butter until softened. Add brown sugar. Beat i eggs, one at a time. Add buttermilk, maple flavoring and nutmeg. Beat until light and fluffy. Sir in flour mixture until thoroughly mixed. Fold in rice and walnut mixture.
• Pour batter into 8-in. tube or bundt cake pan. Bake in 350-degree oven for about 1 hour.
• Serve with Bourbon Custard Sauce. (6-8 servings)

Bourbon Custard Sauce

Beat 2 eggs yolks and sugar with wire whisk until mixture is pale yellow. Slowly add bourbon and mix well. Whip cream until stiff. Fold in vanilla and then egg mixture into the whipped cream. Keep refrigerated until serving. (2 cups)

* Note: 1 cup uncooked wild rice yields 4 cups cooked. Rinse rice in fine strainer, place in heavy saucepan, add 4 cups water for each cup of rice. Heat to boiling, cover and simmer over low heat for 40-45 minutes until grains begin to split or rice is tender.