Moist and rich, with a hint of toasted almond, this cake's fabulous texture will change the way you think about gluten-free. Note: You must use an electric mixer to make this cake; mixing by hand doesn't do a thorough enough job.
Preheat the oven to 325°F.
To make the cake: In a medium bowl, whisk together the flours and xanthan gum.
In a separate bowl, use an electric mixer to beat together the sugar, butter, oil, salt, baking powder, and vanilla and almond extracts until smooth and fluffy. Scrape the bottom and sides of the bowl once to incorporate any unmixed ingredients.
Beat in the eggs one at a time; the mixture should become quite fluffy and light. Scrape the bottom and sides of the bowl, and beat briefly.
Gently stir in the milk alternately with the flour mixture, one-third at a time, ending with the flour mixture. Scrape the bowl once more, and gently beat for 1 minute. Thoroughly grease a standard-size Bundt pan. Scoop the batter into the prepared pan.
Bake the cake for 50 to 60 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center and a cake tester (or toothpick) inserted into the center comes out clean. The finished cake's internal temperature should be 210°F or higher.
Remove the cake from the oven, and cool it in the pan for 15 minutes before turning it out onto a rack to cool completely.
To make the glaze: Whisk the glaze ingredients together and drizzle over the cooled cake.
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
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