Lekach Honey Cake

Butter, for greasing pan	2 3⁄4 C. flour, plus more for pan
1 Tbsp. ground cinnamon	2 tsp. ground allspice
2 tsp. ground ginger	1 tsp. baking powder
1 tsp. baking soda	1 tsp. kosher salt
1 C. sugar	6 eggs, separated
1 C. canola oil	1 C. honey
2 Tbsp. orange zest	1⁄4 cup fresh orange juice
2 Tbsp. Grand Marnier	1 1⁄2 C. confectioners' sugar

Instructions

Heat oven to 325°. Grease and flour a 4-qt. Bundt pan; set aside. Whisk together flour, cinnamon, allspice, ginger, baking powder and 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 tbsp. 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.