Chocolate & Hazelnut Cake (Gluten-Free)

This recipe comes to us from Kaye Worthington. It is from an Australian magazine called The Australian Womens Weekly. When making them, you must remember that Australians use metric measurements e.g. 1 cup = 250 ml, etc. This recipe, which is free from gluten, dairy products and eggs, makes 1 fruit cake or pudding. Recipe can be made one month ahead, keep refrigerated.
2 ¼ cups (360g) sultanas
1 ½ cups (250g) chopped raisins
½ cup (75g) dried currants
1 ½ cups (250g) chopped seeded dates
1 ½ cups (375 ml) water
½ cup (125 ml) orange juice
2 tablespoons honey
1 cup (200g) firmly packed brown sugar
185 dairy-free margarine
1 cup (125g) soy flour
1 cup (150g) rice flour
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
2 ...

This recipe comes to us from Joanne Rogers.
It is also very good with blueberries instead of the rhubarb.
½ cup margarine
1-½ cups white sugar
1 teaspoon vanilla
1 egg
2 cups gluten-free flour mix (e.g., B. Hagmans)
1 teaspoon xanthan gum
½ teaspoon salt
1 teaspoon baking soda
1 cup milk
2 cups chopped rhubarb
Topping:
½ cup brown sugar
½ teaspoon cinnamon
Mix margarine and sugar together; beat in egg and vanilla. Mix in dry ingredients followed by milk, then finely chopped rhubarb. Pour into greased pan then sprinkle mixed topping on top. Bake in 9x13 inch pan at 350 degrees F for 35-40 minutes. Half this recipe works well in an 8x8 inch pan.

This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.
Roben Ryberg: We were encouraging my sisters family to taste-test this cake when they were visiting. Anyone walking through my front door is forced to try my latest creations. My teenage nephew said he wouldnt try it unless his sister tried it first. Being a wonderful girl, she did. With a look of astonishment, she said Mmm, this is really good. It tastes just like regular carrot cake. My sister, her husband, and her now brave son echoed the same appreciation of the cake. It is very moist, but not wet, just like it should be.
Ingredients:
½ cup oil
½ cup sugar
½ cup dark brown sugar
2 eggs
¾ cup cor...

This recipe comes to us from Nina in Phoenix.
CAKE
1 ½ cups gluten-free Flour Mix
½ cup Soy Flour
1 teaspoon Xanthan Gum
¼ teaspoon ground cloves
2 teaspoon dried orange peel
1 teaspoon salt
2 teaspoon baking powder
1 teaspoon baking soda
1 cup brown sugar
2 beaten eggs
1/3 cup orange juice
1 cup sour cream or vanilla yogurt
3 tablespoon melted butter
½ cup chopped walnuts
FRUIT
¼ cup butter
½ cup brown sugar
1 cup rum
¼ cup water
½ cup chopped dried apples
½ cup chopped dried apricots
½ cup chopped dried peaches
½ cup chopped dried cherries
½ cup chopped prunes
¼ cup chopped walnuts
½ cup whole fresh or frozen cranberries
FRUIT: In a small saucepa...