| 1 Orange |
| 2 Eggs, Lightly Beaten |
| 1 Cup Sugar |
| 1 Cup Water |
| 3/4 Cup Canned Pumpkin |
| 1/4 Cup Vegetable Oil |
| 2 Tsp. Vanilla |
| 1 Cup Flour |
| 1 Cup Whole Wheat Flour |
| 2 1/2 Tsp. Baking Powder |
| 2 Tsp. Pumpkin Pie Spice |
| 1/2 Tsp. Salt |
| 3/4 Cup Finely Chopped Pecans Toasted |
| 1 Cup Powdered Sugar From the kitchen of Sandi Smith |
Preheat oven to 325 ° F. Generously grease and flour a 10-inch tube pan. Remove 2 Tsp. zest and squeeze juice from orange, set juice aside for glaze. In a large bowl lightly beat eggs and combine with orange zest, eggs, sugar, water, pumpkin, oil, and vanilla. When combined add flours, baking powder, pumpkin pie spice and salt. Stir until combined. Sprinkle chopped pecans in bottom of tube pan. Pour batter over pecans. Bake for 50 minutes or until toothpick comes out clean. Cool cake on wire rack for 20 minutes. Remove from pan and cool completely. While cooling mix glaze in medium bowl. Add enough orange juice to powdered sugar to reach drizzling consistency. Drizzle glaze over cake, sprinkle with additional pumpkin pie spice.