Butter and maple crystals cream together in the food processor before eggs and almond extract join sorghum and gluten-free flours spiced with cinnamon, nutmeg, and allspice, baked in a bundt pan.
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Preheat oven to 350°F. Grease and flour 9 or 10-inch non-stick Bundt pan.
In food processor, combine butter and maple crystals. Process 2-3 minutes . Add eggs one at a time. Add almond extract. Continue to blend 2-3 minutes longer. Transfer to medium bowl.
In separate medium bowl, sift together flours, powder, cinnamon, nutmeg, allspice, and salt.
Fold flour mixture into butter egg mixture (batter will be slightly thick).
Pour batter into Bundt pan (should be about 2/3 full).
for 25-30 minutes . Cool in pan about 10 minutes . Run knife around edge to loosen cake from pan. Cool completely on rack.
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