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Rice Pudding Cake Recipe

Gluten Free Recipe

Demerara adds a sort of toffee-like taste to this Rice Pudding Cake. If you don't have demerara, don't worry, the cake will still be delicious with brown sugar. The apples and bananas add moistness and fruity flavor.

Rice Pudding Cake

Recipe Ingredients

3 cups cooked rice
4 eggs, beaten
1/2 cup *demerara sugar (OR brown sugar)
2 medium bananas, mashed
2 finely chopped apples
1 pound cottage cheese
2 cups mixed dried fruit
1/2 cup dried apricots, chopped
1/2 cup mixed nuts OR almonds, roughly chopped
Grated rind of 1 mandarin (or regular) orange
1 teaspoon nutmeg
1 teaspoon cinnamon

Recipe Directions

Combine everything together and mix well. Place mixture in a greased tin, such as a fluted (or regular) bundt pan.

Bake at 400 degrees for about half an hour until firm and cooked through. When a skewer comes out clean, the cake is cooked. Allow to cool in the tin.

Recipe Notes

Demerara sugar is raw brown sugar, originally from Demerara in Guyana. Although Australia grows endless acres of sugar cane, demerara sugar is considered so good that Australia imports it. Some people like it in their coffee. Demerara adds a sort of toffee-ish taste to the cake. If you don't have demerara, don't worry - the cake will still be delicious with brown sugar.

The rice should be well drained after cooking in water, and left in the refridgerator for at least a few hours before baking the cake.

What is Demerara Sugar?

Demerara sugar is an unrefined sugar with a large grain. It is pale yellow in color and suitable for many baking or cooking projects. It is also used as a sweetener for coffee or tea.

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