Spiced Caramel Bundt Cake

• 4.6 ounces brown rice flour (about 1 cup)
• 3.15 ounces tapioca flour (about 3/4 cup)
• 2.1 ounces sweet white sorghum flour (about 1/2 cup)
• 2 teaspoons baking soda
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup honey
• 2 large eggs
• 1/4 cup canola oil
• 1 1/2 cups applesauce
• Cooking spray
• 1/4 cup packed brown sugar
• 3 tablespoons half-and-half
• 2 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract
• 3/4 cup powdered sugar

1. Preheat oven to 350u0b0.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and next 5 ingredients (through nutmeg) in a medium bowl; stir with a whisk.
3. Place sugar, 1/4 cup butter, and honey in a bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in oil. Add flour mixture and applesauce alternately to sugar mixture, beginning and ending with flour mixture.
4. Spoon batter into a 12-cup Bundt pan coated with cooking spray, spreading evenly.
5. Bake at 350u0b0 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Remove from pan.
6. Combine brown sugar, half-and-half, and 2 tablespoons butter in a small saucepan. Bring to a boil over medium-low heat; cook 1 minute. Remove from heat; add vanilla. Cool 1 minute; add powdered sugar, stirring with a whisk until smooth. Spoon glaze over cake.

brown rice flour, tapioca flour, sweet white sorghum, baking soda, ground cinnamon, xanthan gum, salt, ground ginger, ground nutmeg, sugar, unsalted butter, honey, eggs, canola oil, applesauce, cooking spray, brown sugar, unsalted butter, vanilla, powdered sugar

Taken from www.myrecipes.com/recipe/spiced-caramel-bundt-cake (may not work)