Instructions: Preheat oven to 350 F. Oil and flour a Bundt or tube pan. I prefer to use Bakers Joy Spray. Place walnuts in a shallow pan, single layer and bake about 5 minutes; You want a nice toasted flavor, let cool. Ruff chop walnuts and set aside. In a medium bowl, whisk flour, baking soda, salt and spices. In a large mixing bowl, combine eggs, egg white and brown sugar. Beat with an electric mixer until fluffy, 3 to 5 minutes. Add pumpkin, orange juice, oil and vanilla; beat until smooth. Add dry ingredients to wet ingredients and stir until just combined. Set aside 4 tablespoons walnuts for the glaze and fold the rest into the batter. Scrape batter into prepared pan. Bake for 50 to 60 minutes, or until a wooden skewer inserted in the center comes out clean. Transfer to a wire rack. Let cool in the pan for 10 minutes.

Topping:
While cake is cooling in the pan, Combine brown sugar, milk and butter in a small sauce pan. Bring to a boil, stirring frequently, over medium heat. Cook for 1 minute. Remove from heat and stir in reserved 4 tablespoons walnuts. Take cake out of pan, onto rack; place rack over a baking sheet. Drizzle warm glaze over the top and sides of the cake. Transfer to a serving platter and spoon any glaze from the baking sheet over the cake. Let cool completely.

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