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.

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Recipe Summary

Servings:
12
Yield:
1 - 10 inch Bundt pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

  • 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

319 calories; protein 6.7g 13% DV; carbohydrates 38.1g 12% DV; fat 16.1g 25% DV; cholesterol 124mg 41% DV; sodium 142.2mg 6% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/25/2006
I made this cake for a wheat-free friends birthday. The cake went down well with everyone. I halved the recipe and made one small round cake. I added vanilla to the recipe and iced it with a frosting made with more orange zest the squeezed orange juice and powdered sugar - I definately recommend doing that for a zesty citrus flavour. I would make sure you allow the rice to cool properly before you add it to the creamed butter and sugar. It tastes a little like a rice pudding rather than a real cake since there are still whole grains of rice. So the texture is different but it has a delicious flavour and I will definately make this again. I may also try doing this with apple & cinnamon instead of orange. Thanks for sharing this recipe. Read More
(25)

Most helpful critical review

Rating: 3 stars
12/26/2015
Absolutely delicious rice pudding but a cake? No way! Read More
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
03/25/2006
I made this cake for a wheat-free friends birthday. The cake went down well with everyone. I halved the recipe and made one small round cake. I added vanilla to the recipe and iced it with a frosting made with more orange zest the squeezed orange juice and powdered sugar - I definately recommend doing that for a zesty citrus flavour. I would make sure you allow the rice to cool properly before you add it to the creamed butter and sugar. It tastes a little like a rice pudding rather than a real cake since there are still whole grains of rice. So the texture is different but it has a delicious flavour and I will definately make this again. I may also try doing this with apple & cinnamon instead of orange. Thanks for sharing this recipe. Read More
(25)
Rating: 5 stars
03/26/2016
My favourite recipe of all time! Very similar to something I tried in Bologna Italy around Easter. I leave out the raisins add a tsp of real vanilla to the rice while cooking and use lemon zest instead of orange. I bake it in my fancy bundt pan although the cake I had in Italy was in a flat rectangular pan. I serve it with Lemon Butter from this site. Thank you Lois! Read More
(5)
Rating: 5 stars
02/11/2011
this recipe is VERY GOOD although i must admit i flavoured it with vanilla instead of orange zest and i did not put raisins in it (personal distaste). / going back a few years i had searched for a recipe to make a rice cake (sometimes called a rice pie) and was not very successful until i searched the web and found this recipe. it has since become one of my very favourite and i get a ton of compliments each time i make it. / my only recommendation make sure you use SHORT GRAIN rice (long grain does not stick together well) and if your eggs are small consider adding an extra one (eggs are also a binding agent). / lastly those cakes often come in a pie shell but i prefer making a graham base (like that of cheese cakes). it adds a little sweetness but is much easier to make than dough (which i hate making). / enjoy! and never be scared to personalize like i did! Read More
(4)
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Rating: 3 stars
12/26/2015
Absolutely delicious rice pudding but a cake? No way! Read More
Rating: 4 stars
04/15/2017
The rice took a whole lot longer than 15mins to absorb the milk but this is quite tasty though very moist inside. I increased the orange zest to 3tbsp - delicious orange flavour. Nice crisp crust. I might play around with this recipe - for instance use less milk maybe one or two eggs less and add some flour and baking powder to make it less pudding-like in the centre. However having said that it turned out of the baking pan very well held its shape nicely. It tastes great but I don't think it's something I'd serve to company - I'd feel like I had to explain that "yes it is cooked properly try it you'll like it". Read More
Rating: 5 stars
01/06/2013
I had no white rice so I used brown rice. If you try this the brown rice takes way longer to soak up the milk and the bottom of my pan had blackened because of it. But lucky me the rice was ok. I think I cooked it to long because there were a lot grains that were hard. They were not heard when i tested it before it was mixed in. I think it was the length I cooked it. I kept checking it and it just seemed to moist. Kept thinking a cake center was going to appear. I was wrong. Finally took it out. Even with the hard bits of rice it was so yummy and the brown rice did not even tast like brown rice. I will so make this again Read More
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