- 1 pound glutinous rice flour (also called sweet rice flour)
- 1 1/4 cups sugar
- 1 tablespoon baking powder
- 1/4 cup dried cherries
- 1/4 cup chopped candied pineapple
- 1/4 cup dried dates
- 1/4 cup chopped nuts
- 3 large organic eggs
- 3/4 cup extra-virgin olive oil
- 1 1/2 cups water
- Raisins, nuts, and dried cherries, for decoration
- Preheat the oven to 375°F (191°C). Coat a 9-inch round cake pan with nonstick cooking spray.
- Combine the rice flour, sugar, baking powder, cherries, pineapple, dates, and nuts in a large mixing bowl. Mix to combine thoroughly.
- In a separate bowl, beat the eggs. Add the oil and water to the eggs and whisk to blend well. Pour the egg mixture into the fruit mixture and mix thoroughly.
- Pour the batter into the prepared pan. Bake for 40 minutes, or until a knife inserted into the center comes out clean. The cake will have risen when done.
- To remove the cake from the pan, place a serving plate over the cake pan. Holding the plate and the pan together, invert and give the pan a little shake; the cake should drop out onto the plate.
- Decorate the cake with three raisins each for eyes, nuts for the nose, and cherries for a smile. Serve warm.