Publisher Photo
Publisher Photo
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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 45 min. Bake: 55 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 45 min. Bake: 55 min. + cooling

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

Nutritional Facts

1 piece: 244 calories, 12g fat (7g saturated fat), 98mg cholesterol, 142mg sodium, 29g carbohydrate (18g sugars, 0 fiber), 5g protein.

  • 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
  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Rice Pudding Cake in Country Woman May/June 1996, p38

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