Pumpkin Bundt Cake

I'll be heading to the Little Italy farmer's market tomorrow for Suzie's Farm pumpkins so I can make this cake for a Halloween party...

3 cups whole wheat pastry flour
2 teaspoons baking soda
2 teaspoons baking powder
1½ teaspoons ground cinnamon
1½ teaspoons ground ginger
1 teaspoon ground clove
½ teaspoon sea salt
4 eggs, beaten
2 cups rapadura sugar
¾ cup oil
2½ cups cooked, pureed pumpkin

Sift flour, baking soda, baking powder spices and salt together; set aside.  In a separate bowl, beat eggs and sugar together; mix in oil and pumpkin, then blend in flour mixture just until combined. Bake in well greased, well floured bundt pan at 350° for an hour (in my convection oven, I bake at 335 for 50 minutes). Let cool in pan for 10 minutes, then turn out onto cooling rack.

Maple Neufchatel Glaze
2 tablespoons maple syrup
2 tablespoons rapadura sugar
zest of half of an orange
1 teaspoon vanilla
2 tablespoons milk
4 ounces neufchatel cheese, at room temp
a pinch of sea salt
1/4 cup red walnuts from Terra Bella Farms, chopped (for garnish)

Mix syrup, sugar, milk, zest, and vanilla until sugar dissolves. Combine and beat all ingredients until smooth. Drizzle over cooled cake and garnish with walnuts