Ingredients
2 cups canned pumpkin1-1/3 cups sugar1-1/4 cups fat-free milk2 large eggs1/2 cup orange juice1/3 cup canola oil1-1/2 teaspoons maple flavoring1-1/2 teaspoons vanilla extract1-1/2 cups all-purpose flour1-1/2 cups whole wheat flour1/4 cup ground flaxseed2 tablespoons grated orange zest4 teaspoons baking powder1 tablespoon cornstarch1 tablespoon poppy seeds2 teaspoons pumpkin pie spice1 teaspoon salt1/2 teaspoon baking sodaGLAZE:1 cup confectioners’ sugar1 teaspoon grated orange zest1 to 2 tablespoons orange juice
Preparation
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 zest, baking powder, cornstarch, poppy seeds, pie spice, salt and baking soda; gradually beat into pumpkin mixture until blended.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, whisk the confectioners’ sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.
