This recipe makes a large (4-qt) Bundt cake. If you don't have a large Bundt pan, plan to halve the recipe, or split the dough and make two cakes.
butter, for greasing pan
2 3/4 cups flour (plus more for pan)
1 Tablespoon cinnamon
2 teaspoons allspice
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar, divided
6 eggs, separated
1 cup canola oil
1 cup honey
1/4 cup fresh orange juice
2 Tablespoons orange zest
2 Tablespoons Grand Marnier
1 1/2 cups confectioners sugar
Heat oven to 325°. Grease and flour a 4-qt. Bundt pan; set aside.
Whisk together flour, cinnamon, allspice, ginger, baking powder, soda and salt in a bowl; set aside.
Beat 3/4 cup sugar and egg yolks in a bowl on medium-high speed of a mixer until tripled in volume, about 4 minutes. Stir in oil, honey, 2 Tablespoons juice, zest and Grand Marnier. Add dry ingredients; stir until just combined.
Beat egg whites in a bowl on high speed of a mixer until soft peaks form. Add remaining sugar; beat until stiff peaks form.
Fold whites into batter. Pour into prepared pan; smooth top. Bake until a toothpick inserted in the middle of cake comes out clean, about 60 minutes.
Let cool and invert onto a serving plate.
Whisk remaining juice with confectioners' sugar; drizzle over cake.