Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Nuts | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2½ cups flour
- 2 cups brown sugar
- 1 cup buttermilk
- ¾ cup butter, softened
- 3 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 2 cups cooked white rice
- 1 cup chopped nuts
- confectioners' sugar
Directions
Preheat oven to 350°F.
Grease and flour bundt pan.
Mix all ingredients except rice and nuts together.
Mix at low speed for 3 minutes.
Then beat at high speed for 3 minutes.
Mix in rice and nuts.
Pour into pan.
Bake 55 – 60 minutes.
Cool 20 minutes.
Invert on plate.
After completely cool, sprinkle with confectioners' sugar.
Category:Cake Recipes
Category:Wheat flour Recipes
Category:Egg Recipes
Category:Nut Recipes
Category:Brown sugar Recipes
Category:Buttermilk Recipes
Category:White rice Recipes
Category:White rice Recipes
Category:World Recipes