Gluten-free Rice Pudding Cake

Ingredients

 * 3 cups cooked rice
 * 4 eggs, beaten
 * 1/2 cup *demerara sugar (OR brown sugar)
 * 2 medium bananas, mashed
 * 2 Apples, finely chopped
 * 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 one mandarin OR orange
 * 1 teaspoon nutmeg
 * 1 teaspoon cinnamon

Directions

 * 1) Combine everything together and mix well.
 * 2) Place mixture in a greased tin, such as a fluted (or regular) bundt pan.
 * 3) Bake at 400 degrees for about half an hour until firm and cooked through.
 * 4) When a skewer comes out clean, the cake is cooked. Allow to cool in the tin.
 * 5) Notes: Demerara sugar is raw brown sugar, originally from Demerara in Guyana.
 * 6) Although Australia grows endless acres of sugar cane, demerara sugar is considered so good that Australia imports it.
 * 7) Some people like it in their coffee.
 * 8) Demerara adds a sort of toffee-ish taste to the cake.
 * 9) If you don't have demerara, don't worry - the cake will still be delicious with brown sugar.
 * 10) 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.