For the Cake:
Preheat oven to 325 degrees and prepare a bundt pan with butter and sugar. You can also use butter and sweet rice flour.

Beat the shortening, vanilla seeds and sugar on medium high until very light and fluffy.

While the shortening and sugar are creaming, thoroughly blend the Cheatin' Wheat Gluten Free Flour, salt, baking powder and xanthan gum. Set aside.

In a second bowl, combine the milk, sour cream, almond extract and vanilla extract together. Set aside.

Once the shortening and sugar are creamed, turn the mixer to low and add the eggs one at a time. Scrape well between additions. Keeping the mixer on low, alternate adding the dry and wet ingredients for a total of five additions:

1. Add half of the dry mixture and mix just until combined. Scrape.
2. Add half of the milk mixture and mix just until combined. Scrape.
3. Add half of the remaining dry mixture and mix just until combined. Scrape.
4. Add the remaining milk mixture and mix just until combined. Scrape.
5. Add remaining dry mixture and mix just until combined. Scrape.

Pour 2/3 batter into prepared pan. It should come slightly more than halfway up the pan. There will be enough batter left over for a few cupcakes or small loaves. Bake approximately 40 minutes or until the top is golden and springs back lightly when touched.

For the Glaze:
Make 4 oz brown butter. Whisk in 1 1/2 c. powdered sugar, 2 T milk or bourbon and salt to taste. Adjust consistency as needed. Pour over cake immediately.