Pumpkin Cake with Dried Cranberries

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

149 Calories

42g Carbohydrates

29g Protein

728mg Potassium

6g Fiber

13g Sugar

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