Recipe Finder: Rice Pudding Cake

Semifirm cake holds up to being sliced into wedges

April 21, 2010|By Julie Rothman, Special to The Baltimore Sun

Rice Pudding Cake

Makes: 12 servings

1 cup uncooked white rice

1 3/4 cups water

1/3 cup raisins

4 eggs, lightly beaten

1 cup orange juice

3/4 cup sugar

1/3 cup oil

2 teaspoons vanilla extract

1/4 teaspoon cinnamon

1/2 teaspoon nutmeg

Dash of salt

Prepare rice according to package directions in 1 3/4 cups boiling water, until slightly al dente. While rice is cooking, soak the raisins in warm water to soften. Blend in a bowl the eggs, juice, sugar, oil, vanilla, cinnamon and nutmeg, dash of salt. When rice is cooked, combine with the other ingredients. Drain raisins and add to mixture. Pour into a greased 9" spring form pan. Bake for 1 hour.

Carole Landau from Egremont, Mass., was in search of a recipe for a rice pudding cake. Unlike a traditional rice pudding, she was looking for a recipe that was baked in the oven and could be sliced like a cake. Margie Jenson from Bend, Ore., shared her recipe for making a rice pudding cake, which she says she has been making with little variation since she was first married back in the 1950s. Her recipe is a nice adaptation of a traditional rice pudding. It is much less liquidy then a pudding and has a semifirm consistency that holds together well when cut into wedges. I thought it was delicious served warm with a dollop of whipped cream and the leftovers were equally tasty the next day served cold.

Requests

•Larney Birkenbach from Parkville would like to have a recipe for chocolate taffy apples like the ones sold by a street vendor in the 1950s in Baltimore.

•Millicent Beal from Jarrettsville is looking for a recipe she has lost for brussel sprouts with pecans. The recipe was in a magazine recently but she can not remember which one.

If you are looking for a recipe or you can answer a request for a hard-to-find recipe, write Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278. Important: Names must accompany recipes in order for them to be published. Letter may be edited for clarity.

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