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

1. Heat oven to 325°. Grease and flour a 4-qt. Bundt pan; set aside.
2. Whisk together flour, cinnamon, allspice, ginger, baking powder, soda and salt in a bowl; set aside.
3. 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.
4. Beat egg whites in a bowl on high speed of a mixer until soft peaks form. Add remaining sugar; beat until stiff peaks form.
5. 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.
6. Let cool and invert onto a serving plate.
7. Whisk remaining juice with confectioners' sugar; drizzle over cake.