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Rice Pudding Cake

 Rice Pudding Cake
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
12-16 ServingsPrep: 45 min. Bake: 55 min. + cooling


  • 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


  • 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.

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Rice Pudding Cake (continued)

Directions (continued)

  • 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.