What You Need.

• 3 1/2 cups glutinous rice flour (sweet rice flour), about 1 pound
• 1 1/2 cups sugar 
• 1/4 cup dried tart cherries
• 1/4 cup candied pineapple, chopped
• 1/4 cup chopped pitted dates 
• 1/4 cup slivered almonds
• 1 tablespoon baking powder
• 1 1/2 cups water
• 1/2 cup canola or vegetable oil 
• 3 large eggs 
• Cooking spray 

Preparation

1. Preheat oven to 375°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through baking powder) in a bowl.
3. Combine water, oil, and eggs; add to flour mixture, stirring by hand just until moist.
4. Spoon the batter into a 9-inch round cake pan coated with cooking spray. Bake at 375° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool rice cake for 15 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack.