From: Art of Gluten-Free Baking (http://artofglutenfreebaking.com)
For the Cake
For the Glaze
Preheat the oven to 350 degrees F/180 degrees C/Gas Mark 4. Grease and flour a 9-10 cup Bundt pan with the melted butter and tapioca flour.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium high until fluffy—about 1 minute. Add the granulated sugar, and beat on medium high until light and fluffy, about 3 minutes. Scrape the sides of the bowl with a rubber spatula.
Add the eggs one at a time, beating after each addition. Gradually add the confectioner’s sugar, beating on low to combine, and then beat on medium high for 1 minute.
Gradually add the flour and beat on low until combined. Add the nuts and beat until just combined. Remove the bowl from the mixer and mix by hand with a spoon–scraping the bottom of the bowl to be sure there is no leftover dry mixture left there.
Scrape batter into your prepared Bundt pan and smooth top.
Bake at 350 degrees F for 45-50 minutes—until the cake starts to come away from the edges. The toothpick test won’t work for this cake—the inside is supposed to be a little underdone and fudgey.
Cool in pan, on wire rack until warm—about 1 ½ hours (let it cool the full amount of time). Carefully unmold onto wire rack and let cool completely before glazing
Make the Glaze
Store in an airtight container at room temperature for up to 4 days.