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Pumpkin Walnut Cake with Candied Oranges

DIRECTIONS

To Make Cake: Preheat oven to 350°. Grease and flour a 7 1/4" (7-cup) angel food cake pan. Sift together flour, baking soda, baking powder, salt, pepper, cinnamon, ginger, and allspice into a large bowl and set aside.
In another large bowl, beat remaining 1 cup butter until fluffy. Gradually add sugar, then beat in eggs, one at a time, and fold in pumpkin. Slowly add dry ingredients to butter mixture, mixing just until smooth. Stir in walnuts and candied orange.
Spoon batter into pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool in pan for 10 minutes, then unmold and cool on rack.
To make Sugar Walnuts: Toast walnuts in a dry skillet over medium heat until brown, about 3 minutes. Stir in butter, remove from heat, and toss walnuts with sugar. Transfer cake to a platter, drizzle with candied orange syrup, and garnish top with walnuts and candied orange slices.
To make Candied Oranges and Syrup: Wrap peppercorns and allspice berries in a small square of cheesecloth, tie into a bundle, then put in a medium saucepan with sugar and 3 cups of water. Bring to a boil over medium heat and add oranges. Place the lid of a smaller saucepan on orange slices to keep them submerged. Simmer until the rinds become very soft and the syrup begins to foam, about 1-1/2 hours. Remove slices from syrup and allow to cool on wax paper. Discard spices and reserve syrup. Makes about 12 orange slices and 1-1/2 cups syrup.