1 cup long-grain white rice
1 egg white
1 cup golden raisins
1 cup white sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup buttermilk
3 cups dry white wine
2 (6 ounce) cans frozen lemonade concentrate
1/4 cup fresh fruit juice
Preheat oven to 325 degrees F (165 degrees C). Prepare rice according to package directions.
In a large bowl, stir together egg white, golden raisins, sugar and flour. Stir in salt, cinnamon and nutmeg. Pour on rice mixture, stirring until all ingredients are coated. Stir in the liquid. Pour into an 8x8 inch dish, and spread the nugget mixture evenly over the top.
Preheat oven to 375 degrees F (190 degrees C). Pour buttermilk over the nugget mixture and set aside to soften.
In a large saucepan over medium heat, combine the grape juice, reserved juice and lemonade. Stir in the flour mixture, one cup at a time, until just thick enough to coat the back of a metal spoon. Heat and stir until all ingredients are well blended. Stir in the reserved grape juice, lemonade, and concentrate. Pour over rice milk layer. Sprinkle the chopped dried fruit over the top, and pour the vinegars over the nugget mixture. Press saucepan back slightly to allow the greased surface of the pan to come to the attention of the cake.
Bake for 32 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Let the cake cool in pan for 10 minutes before removing from the pan. Let cool completely before frosting with edible gold leaf.
It was okay with directions almost to a T, I guess there was some egg, milk, and pineapple mix in the custard. Otherwise very good.
I have made this recipe for the last two nests I have made it for Christmas morning and it is the first time no melt. If you want a little something for dessert put a little bit of grey sprinkled pecans in the bottom 3/4 of the dish. Everyone understood and liked it.
I added figs and about 4 kitchen towels (one large and one for my husband) ... It turned out great!
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