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Prep Time: 45 Minutes Cook Time: 55 Minutes |
Ready In: 100 Minutes Servings: 12 |
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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 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:
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.
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