Pumpkin Bundt Cake

Description
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Ingredients

 * 2 cups unbleached all-purpose flour
 * 1 cup whole wheat flour
 * 2 tsp. baking powder
 * 1 tsp. baking soda
 * 1/2 tsp. salt
 * 4 tsp. ground cinnamon
 * 1 tsp. ground nutmeg
 * 1 cup canned pumpkin puree
 * 1 cup buttermilk
 * 1/2 cup vegetable oil
 * 2 tsp. vanilla extract
 * 2 large eggs or equivalent egg substitute
 * 1 cup packed light brown sugar
 * 1/2 cup Sugar
 * 8 to 16 walnuts, garnish (optional)
 * orange Glaze
 * 1 cup confectioners’ Sugar
 * 1/2 tsp. vanilla extract
 * 1 to 2 Tbs. orange juice

Directions
1. Preheat oven to 350 °F. Coat 10-inch Bundt pan (12-cup capacity) with cooking spray.

2. In medium bowl, combine both flours, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. Put pumpkin in medium bowl. Gradually whisk in buttermilk, oil and vanilla. Set aside.

3. In large bowl, combine eggs and both sugars. Beat with electric mixer at high speed until pale in color and thickened, 3 to 5 minutes. With rubber spatula, alternately fold in flour mixture and pumpkin mixture, making 3 flour additions and 2 pumpkin additions. Scrape into prepared pan. Smooth surface with spatula.

4. Bake cake until top springs back lightly when touched and a toothpick inserted in center comes out clean, 35 to 45 minutes. Let cool in pan on wire rack 10 minutes. Loosen edges and turn cake out onto rack to cool completely.

5. Make glaze: Sift confectioners’ Sugar into medium bowl. Add vanilla and 1 tablespoon orange juice; whisk to blend. Gradually add just enough additional orange juice until glaze is smooth and thick yet pourable. Slowly spoon glaze over cake, letting it drip down sides. Decorate cake with walnuts if desired. Let stand until glaze has set, about 30 minutes.