Just as American children anxiously await their Christmas gifts months in advance, I anxiously awaited this scrumptious cake.

　　Nian-Gao, New Year's cake, is one of the most important holiday dishes in many Asian countries. Eating Nian-Gao during the New Year's celebration is said to bring safety and fortune to the entire family for the coming year, though I now make it for family gatherings throughout the year.

　　

Ingredients

Makes 8 servings

　　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

　　

Step 1

1. Preheat the oven to 375°F (191°C). Coat a 9-inch round cake pan with nonstick cooking spray.

　　

Step 2

2. Combine the rice flour, sugar, baking powder, cherries, pineapple, dates, and nuts in a large mixing bowl. Mix to combine thoroughly.

　　

Step 3

3. 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.

　　

Step 4

4. 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.

　　

Step 5

5. 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.

　　

Step 6

6. Decorate the cake with three raisins each for eyes, nuts for the nose, and cherries for a smile. Serve warm.

　　Reprinted with permission from Cooking with an Asian Accent by Ying Chang Compestine, © 2014 Houghton Mifflin Harcourt Publishing Company.