preparation

12 servings

Preparation time: 20 minutes

Cooking time: 1 hour to 1 hour and 10 minutes

1. Preheat the oven to 350ºF. Coat a 12-cup Bundt pan with cooking spray. Dust the pan with flour, tapping out the excess.

2. In a small, dry skillet over medium heat, toast the pecans until lightly browned, about 3-4 minutes.  Set aside.

3. In a medium bowl, combine the flour, baking soda, salt, and spices.

4. In a large bowl, combine the eggs, egg white, and brown sugar. Beat with an electric mixer until fluffy.  Add the pumpkin, orange juice, oil, and vanilla.

5. Add the dry ingredients into the wet ingredients ands stir until combined. Add in the pecans.

6. Scrape the batter into the prepared pan. Bake for 1 hour to 1 hour and 10 minutes or until a cake tester comes out clean. Remove the cake from the oven and let cool 5 minutes in the pan. Turn the cake out onto a cooling rack and cool completely.

7. Serve with a dollop of fat-free whipped cream, if desired.