Sorry for being MIA. I should be back to a more normal posting schedule soon.
Until then- a cake for you to bake in your rice cooker! This cake is from the Not-Baked chapter in my new cookbook. It’s too darn hot to run your oven, but it’s not fair for Mother Nature to expect you to be without cake. The easy answer comes in the form of an insanely fluffy cake that will rock your world.
I use the standard white rice setting on my rice cooker and this cake is perfect every time. Just dump it in, set it and you’ll be ready to go in no time!
Spiced-Riced Cake
While not containing any rice, this is a simple treat straight from the rice cooker and on your table in under 1 hour. This cake holds up beautifully and the spices really continue to develop, so leftovers are perfect.
1 1/2 cups flour
3/4 cup sugar
2 teas. cinnamon
1/2 teas. ground ginger
1/4 teas. nutmeg
2 teas. baking powder
1/4 teas. salt
1/3 cup applesauce
1/4 cup oil
1/2 cup milk
1/2 teas. vanilla
2/3 cup chopped cranberries (fresh or frozen preferred, only use 1/3 cup if dried)
Lightly grease the inside of your rice cooker pot.
In a small bowl, combine the flour, sugar, spices, baking powder and salt. In a large bowl, combine the applesauce and oil. Add the milk and vanilla. Add the wet ingredients to the dry in batches until just incorporated. Gently add in the cranberries.
Spread the batter into the bottom of the rice cooker pot. If your rice cooker is very basic, just select start. If you have more options, cook on the setting you would make white rice on. It should cook for approximately 30-35 minutes. When the rice cooker alarm sounds that it is done, check with a toothpick and remove the pot from the rice cooker and let sit on cooling rack. If the toothpick doesn’t come out clean, let it cook for 5 more minutes and check again.
Once cake cools, glaze with a the Basic Glaze. Store leftover cake covered loosely at room temperature.
Basic Glaze:
1-2 teas. milk of choice
3/4-1 1/4 cups powdered sugar, sifted
Whisk together milk and sugar, starting with smaller increments, adding more as needed to make a creamy, lightly spreadable glaze. Spread over cake.
I am embarrassed to admit this, but … I don’t have a rice cooker. Is this impossible to make in anything else? It looks so yummy!
Um… rice. 🙂 We make quinoa in it too, the best quinoa ever. I have a three-in-one cooker that triples as a rice cooker, slow cooker and pressure cooker. It was only about $100 at Macy’s- best investment ever. I can make rice and beans and everything. I’ll actually be putting up a video tomorrow on how to use a pressure cooker…
ingenious! what size rice cooker works best for this? I have a 3-cup, I believe.
For a three cup, I’d halve the recipe. But I think it would work fine!