RICE PUDDING CAKE

Rice Pudding Cake image

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

Provided by Taste of Home

Time 1h40m

Yield 12-16 servings.

Number Of Ingredients 11

Ingredients

5 large 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 zest
2 tablespoons graham cracker crumbs
Confectioners' sugar

Steps:

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 zest. 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 in 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.

Nutrition Facts : Calories 244 calories, Fat 12g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 142mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.