Orange Rice Cake

4.0
(8)

This moist and delicately flavored cake has been a favorite of my family at Easter for years. I like to fill the center opening with chocolate dipped strawberries in the spring.

2
2
Servings:
12
Yield:
1 to 10 - inch bundt pan

Ingredients

  • 1 cup white rice

  • 1 quart milk

  • ¾ cup butter

  • 1 cup white sugar

  • 5 egg yolks

  • 5 egg whites

  • 2 tablespoons grated orange zest

  • ½ cup golden raisins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch Bundt pan.

  2. Rinse the rice under cold water. Drain, and cook rice in the milk over medium-low heat for about 15 minutes, or until the rice has absorbed all the milk. Remove from heat and set aside.

  3. In a medium bowl, cream the butter and sugar until light and fluffy. In a separate bowl, beat the egg yolks on high speed until they are pale yellow and doubled in volume. Add the egg yolks to the butter mixture, blending well, and then add this to the rice. Add the orange zest and the raisins.

  4. In a medium bowl, beat the egg whites to stiff peak stage. Gently fold the whites into the rice mixture.

  5. Bake at 350 degrees F (175 degrees C) for about 50 minutes or until the top of the cake is golden brown and puffed up. Cool on a wire rack for at least 20 minutes before turning out. Cool completely. Serve chilled.

Nutrition Facts (per serving)

319 Calories
16g Fat
38g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 319
% Daily Value *
Total Fat 16g 21%
Saturated Fat 10g 48%
Cholesterol 124mg 41%
Sodium 142mg 6%
Total Carbohydrate 38g 14%
Dietary Fiber 1g 2%
Total Sugars 24g
Protein 7g
Vitamin C 2mg 8%
Calcium 115mg 9%
Iron 1mg 6%
Potassium 215mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.