Gluten-free-range fruitcake.

(No, this is not based on Alton Brown's recipe. But I loved the pun so much...I had to borrow it)

8 oz chestnuts cooked and mashed (minus one that fled behind the cabinet in terror)
1/2 cup masa harina (or finely ground cornmeal)
1/4 cup almond meal
1/4 cup olive oil
1/4 cup white rice flour
1/2 cup coconut flour
1/4 cup potato flour
1/2 cup sugar
1 cup buttermilk
1/2 cup OJ (Juice, not Simpson)
1/4 cup potato flour
2 eggs
1 tsp baking powder
Vanilla to taste (1 capful)
1/4 cup candied, chopped citron
1/2 cup dried cranberries, plumped in 1/2 cup boiling water
3/4 cup candied, chopped orange peel

Preheat oven to 350. Mix all ingredients together. Put in a springform pan and place in the oven. Bake until done.