Spiced Pumpkin Pecan Bundt Cake with Maple Glaze

Directions

1. Preheat the oven to 350°F. Lightly coat a large Bundt pan with nonstick cooking spray and set aside.
2. In a bowl, whisk together 1½ cups all-purpose flour, ½ cup white whole wheat flour, 2 tablespoons ground flax, ½ cup finely chopped toasted pecans, 2 teaspoons baking soda, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon allspice. Set aside.
3. In a stand mixer, beat 4 eggs until well combined. Add 1⅓ cups sugar and beat until light and fluffy, about 3-4 minutes. Gradually mix in ⅓ cup light olive oil, a scant ½ cup unsweetened applesauce (4 oz), one 15-oz can pumpkin puree, and 2 teaspoons vanilla extract, beating well after each addition. With mixer on low, add the flour mixture in several additions, mixing just until moistened. Finish mixing by hand if needed.
4. Pour the batter into the prepared pan and bake at 350°F for 45 minutes. Remove from oven, set pan on a wire rack, and cool in the pan for 45 minutes. Run a knife around the edge to loosen, then invert onto the rack to cool completely.
5. For the maple glaze: In a small bowl, stir together 5 tablespoons confectioners' sugar, 1 teaspoon milk, and ¼ teaspoon maple flavoring. Drizzle over cooled cake. If too thick, add a tiny bit more milk. Let glaze set.
6. Optionally, garnish with Torani Pumpkin Pie Sauce. Serve the sauce at the table for individual drizzling.
7. This cake serves 12 to 16 people.