Pumpkin Bundt Cake

Ingredients

 * 2 cups unbleached all-purpose flour
 * 1 cup whole wheat flour
 * 2 tsp baking powder
 * 1 tsp baking soda
 * ½ tsp salt
 * 4 tsp ground cinnamon
 * 1 tsp ground nutmeg
 * 1 cup canned pumpkin purée
 * 1 cup buttermilk
 * ½ cup vegetable oil
 * 2 tsp vanilla extract
 * 2 large eggs or equivalent egg substitute
 * 1 cup packed light brown sugar
 * ½ cup sugar
 * 8 to 16 walnuts, garnish (optional)

Orange glaze

 * 1 cup confectioners' sugar
 * ½ tsp vanilla extract
 * 1 to 2 tbsp orange juice

Directions

 * 1) Preheat oven to 350°F.
 * 2) Coat 10-inch bundt pan (12-cup capacity) with cooking spray.
 * 3) In medium bowl, combine both flours, baking powder, baking soda, salt, cinnamon and nutmeg.
 * 4) Set aside.
 * 5) Put pumpkin in medium bowl.
 * 6) Gradually whisk in buttermilk, oil and vanilla.
 * 7) Set aside.
 * 8) In large bowl, combine eggs and both sugars.
 * 9) Beat with electric mixer at high speed until pale in color and thickened, 3 to 5 minutes.
 * 10) With rubber spatula, alternately fold in flour mixture and pumpkin mixture, making 3 flour additions and 2 pumpkin additions.
 * 11) Scrape into prepared pan.
 * 12) Smooth surface with spatula.
 * 13) Bake cake until top springs back lightly when touched and a toothpick inserted in center comes out clean, 35 to 45 minutes.
 * 14) Let cool in pan on wire rack 10 minutes.
 * 15) Loosen edges and turn cake out onto rack to cool completely.

Orange glaze

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