This tender Gluten Free Spice Cake, topped with sweet cream cheese glaze, is a terrific blend of fall flavors.
Preheat oven to 350° F. Grease and flour a 12 cup Bundt pan.
In a large mixing bowl, whisk together the gluten free flour blend, sugars, baking powder, baking soda, salt, allspice, cinnamon, and ginger until completely combined.
Add the eggs, milk, oil, and almond extract to the flour mixture. Using an electric mixer, on low, beat until combined. Turn the mixer to high and beat for 2 minutes.
Use a rubber spatula to fold the raisins and walnuts into the batter.
Pour the mixture into the prepared Bundt pan.
Bake for 50-60 minutes or until a wooden pick inserted in the cake comes out clean.
Allow the cake to cool in the pan for 20 minutes. Then invert the cake onto a wire rack to cool completely.
In a large bowl with an electric mixer, beat together the cream cheese and butter until combined.
Beat in the powdered sugar and almond extract until smooth.
Add 2 tablespoons of milk and mix well. Add more milk, a small amount at a time, to attain the desired consistency.
Using a spatula or table knife, spread the glaze over the top of the cooled cake.
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