Pumpkin Cake with Dried Cranberries || Gracefult Kitchen

Desserts

This pretty pumpkin-cranberry Bundt cake is a delicious alternative to holiday pumpkin pie.

2 1/2 cups whole-wheat pastry flour (see Tip) or 1 cup whole-wheat flour and 1 2/3 cups cake flour
2 cups fine cornmeal, preferably stone-ground
2 ½ teaspoons baking soda
1 ¼ teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground allspice
2 large egg whites
2 cups packed light or dark brown sugar
1 15-ounce can unseasoned pumpkin puree
1 cup low-fat plain yogurt
⅓ cup neutral oil, such as canola or avocado
2 teaspoons freshly grated orange or lemon zest (optional)
1 1/2 cups dried cranberries or raisins
½ cup packed confectioners sugar
1-1 1/2 tablespoons orange juice
1/2-1 teaspoon freshly grated orange zest, plus julienned zest for garnish

To prepare cake: Preheat oven to 350 degrees F. To prepare cake coat a 12-cup Bundt pan with cooking spray.
Whisk flour, cornmeal, baking soda, baking powder, salt, cinnamon and allspice in a large bowl. Whisk egg whites, brown sugar, pumpkin, yogurt, oil and orange (or lemon) zest, if using, in a medium bowl until well combined.
Fold the pumpkin mixture and dried cranberries (or raisins) into the dry ingredients with a rubber spatula until completely blended. Do no over mix. Scrape the batter into the prepared pan, smoothing the top.
Bake the cake until a skewer inserted in the center comes out clean, 50 to 60 minutes.
Let the cake cool in the pan on a wire rack for 5 minutes. Remove from the pan and let cool on the rack.
To prepare glaze: Place confectioners' sugar and zest to taste in a small bowl. Add 1 tablespoon orange juice and stir until smooth. Add up to 1/2 tablespoon more juice to thin the glaze to desired consistency. Drizzle the glaze over the cooled cake. Garnish with julienned zest, if desired.