Orange Rice Cake

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"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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servings 319 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  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.



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 ...

My favourite! Very similar to something I tried in Bologna, Italy. I leave out the raisins and use lemon zest instead of orange, and serve it with Lemon Butter from this site. Thank you Lois!

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 searc...

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....

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