Pumpkin-Citrus Bundt Cake Recipe

Pumpkin-Citrus Bundt Cake Recipe
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Ingredients
  1. 2 cups canned pumpkin
  2. 1-1/3 cups sugar
  3. 1-1/4 cups fat-free milk
  4. 2 Eggland's Best Eggs
  5. 1/2 cup orange juice
  6. 1/3 cup canola oil
  7. 1-1/2 teaspoons maple flavoring
  8. 1-1/2 teaspoons vanilla extract
  9. 1-1/2 cups all-purpose flour
  10. 1-1/2 cups whole wheat flour
  11. 1/4 cup ground flaxseed
  12. 2 tablespoons grated orange peel
  13. 4 teaspoons baking powder
  14. 1 tablespoon cornstarch
  15. 1 tablespoon poppy seeds
  16. 2 teaspoons pumpkin pie spice
  17. 1 teaspoon salt
  18. 1/2 teaspoon baking soda
GLAZE
  1. 1 cup confectioners' sugar
  2. 1 teaspoon grated orange peel
  3. 1 to 2 tablespoons orange juice
Instructions
  1. In a large bowl, beat the pumpkin, sugar, milk, eggs, orange juice, oil, maple flavoring and vanilla until well blended. Combine the flours, flaxseed, orange peel, baking powder, cornstarch, poppy seeds, pie spice, salt and baking soda; gradually beat into pumpkin mixture until blended.
  2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a small bowl, whisk the confectioners' sugar, orange peel and enough juice to achieve desired consistency. Drizzle over cake. Yield: 14 servings.
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