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. 24 Servings; 340 Calories Per Serving.*Do not use self-rising flour in this recipe.Maple Whipped CReambeat all ingredients in chilled medium bowl until soft peaks form.