Mymu's White Rice Cake

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.

Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl, whisking together until evenly distributed.

In a large bowl, cream together softened butter and brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.

Add eggs one at a time to the butter mixture, beating well after each addition to incorporate fully.

Stir in vanilla extract into the egg and butter mixture.

Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing on low speed until just combined.

Fold in the cooked white rice and chopped nuts using a rubber spatula until evenly distributed throughout the batter.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 40-45 minutes until a toothpick inserted into the center comes out clean or with only moist crumbs.

Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes, then turn out onto a wire rack to cool completely.

Once cooled, dust the top of the cake generously with confectioners' sugar before serving.