The whole grain sorghum blends with the cinnamon to give it a wonderful flavor, and the sorghum also gives it an incredibly soft texture. No one would guess this cake is gluten free.
In a small bowl combine the dry ingredients.
In your mixer bowl, beat the butter. Add the eggs and vanilla and beat again.
Add the dry ingredients and milk alternately in fourths, starting and ending with the dry ingredients.
Mix well, scraping the bottom of the bowl to ensure the butter is incorporated.
Spoon the batter in to a greased bundt pan.
Bake at 325 for 50 minutes.
Cool in the pan for 10 minutes, then transfer to a wire rack.
Soak the cashews in water for 1-2 hours.
Remove the cashews from water. Add vanilla and puree.
Add remaining ingredients and mix well.
Spread over cake.