Pumpkin-Citrus Bundt Cake

By carvalhohm

Ingredients

• GLAZE:
• 2 cups canned pumpkin
• 1-1/3 cups sugar
• 1-1/4 cups fat-free milk
• 2 eggs
• 1/2 cup orange juice
• 1/3 cup canola oil
• 1-1/2 teaspoons maple flavoring
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/2 cups whole wheat flour
• 1/4 cup ground flaxseed
• 2 tablespoons grated orange peel
• 4 teaspoons baking powder
• 1 tablespoon cornstarch
• 1 tablespoon poppy seeds
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup confectioners' sugar
• 1 teaspoon grated orange peel
• 1 to 2 tablespoons orange juice

Preparation

Step 1

In large bowl, beat the pumpkin, sugar, milk, eggs, orange juice, oil, maple flavoring and vanilla until well blended. Combine flours, flaxseed, orange peel, baking powder, cornstarch, poppy seeds, pie spice, salt and baking soda; gradually beat into pumpkin mixture until blended.

Transfer to greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.

In small bowl, whisk confectioners' sugar, orange peel and enough juice to achieve desired consistency. Drizzle over cake.