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Rice Pudding Cake Recipe

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The secret ingredient in this delicious cake is rice. It tastes a lot like rice pudding, only in a different form.—Nancy Horsburgh, Everett, Ontario

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Rice Pudding Cake Recipe

Prep: 45 min. Bake: 55 min. + cooling

Yield: 12-16 Servings

45 55 100

Ingredients

5 eggs, separated
1/2 cup raisins
Boiling water
1 cup uncooked long grain rice
Water
4 cups milk
3/4 cup butter, softened
1 cup sugar
2 tablespoons grated orange peel
2 tablespoons graham cracker crumbs
Confectioners' sugar

Directions

Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
Meanwhile, in a small bowl, cover raisins with boiling water. Let stand for 5 minutes; drain and set aside. In a large saucepan, cover rice with water; bring to a boil. Drain the liquid; add milk to rice. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Add the rice mixture, raisins and orange peel. Beat egg whites until stiff; fold into batter. Spoon into a greased 10-in. tube pan. Sprinkle with crumbs.
Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. Dust with confectioners' sugar. Serve warm or chilled. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 244 calories, 12 g fat (7 g saturated fat), 98 mg cholesterol, 142 mg sodium, 29 g carbohydrate, trace fiber, 5 g protein.

Originally published as Rice Pudding Cake in Country Woman May/June 1996, p38

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