Pumpkin Cake with Dried Cranberries

Ingredients

• 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 canola oil
• 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

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