Pumpkin Spice Bundt Cake with Buttermilk Icing

ngredients :
Margarine 1 10-ounce package pecans
½ 6-ounce package Marble or Plain Mandel Cuts
2 cups sugar
7 ½ tablespoons potato starchv 5 teaspoons ground cinnamon

For Filling:
7 large egg whites
½ teaspoon salt
7 large egg yolks
3 tablespoons finely grated orange peel (3 to 4 oranges)
3 tablespoons frozen orange juice concentrate, thawed
¼ cup unsalted margarine, melted, cooled
Orange segments (optional)
Whipped cream or nondairy topping (optional)

Directions :
1. Put oven rack in middle position and preheat oven to 350°F. Butter Bundt pan and dust with flour, knocking out excess.

2. Whisk together flour (2 ¼ cups), baking powder, baking soda, cinnamon, allspice and salt in a bowl. Whisk together pumpkin, ¾ cup buttermilk and vanilla in another bowl.

3. Beat butter (1 ½ sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

4. Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and re invert cake onto rack. Cool 10 minutes more.

5. While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake then cool cake completely. Icing will harden slightly.