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1
Preheat oven to 350F.
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2
Coat 10-inch Bundt pan (12-cup capacity) with cooking spray.
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3
In medium bowl, combine both flours, baking powder, baking soda, salt, cinnamon and nutmeg.
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4
Set aside.
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5
Put pumpkin in medium bowl.
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6
Gradually whisk in buttermilk, oil and vanilla.
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7
Set aside.
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8
In large bowl, combine eggs and both sugars.
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9
Beat with electric mixer at high speed until pale in color and thickened, 3 to 5 minutes.
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10
With rubber spatula, alternately fold in flour mixture and pumpkin mixture, making 3 flour additions and 2 pumpkin additions.
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11
Scrape into prepared pan.
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12
Smooth surface with spatula.
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13
Bake cake until top springs back lightly when touched and a toothpick inserted in center comes out clean, 35 to 45 minutes.
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14
Let cool in pan on wire rack 10 minutes.
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15
Loosen edges and turn cake out onto rack to cool completely.
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16
Make glaze: Sift confectioners sugar into medium bowl.
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17
Add vanilla and 1 tablespoon orange juice; whisk to blend.
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18
Gradually add just enough additional orange juice until glaze is smooth and thick yet pourable.
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19
Slowly spoon glaze over cake, letting it drip down sides.
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20
Decorate cake with walnuts if desired.
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21
Let stand until glaze has set, about 30 minutes.
