Preheat the oven to 170°C/340F or 150°C fan-assisted. Place the rack in the middle of the oven.
Whisk together the flour, spices, baking powder, baking soda and salt in a large mixing bowl.
360 grams plain flour, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, 1½ mixed spice, ½ table salt, 1 teaspoon baking powder, ¼ teaspoon baking soda
Melt together the sugar, butter, and molasses until smooth.
125 grams butter, 200 grams white granulated sugar, 170 grams molasses
Allow to cool for about 5 to 10 minutes before adding in the orange juice, water, zest and eggs, whisk together until well combined.
125 grams orange juice, 125 grams water, zest of an orange, 2 eggs
Pour the wet ingredients into the dry ingredients and whisk together until just combined.
Grease the bundt pan either using butter and a dusting of flour or liberally spray with a non-stick spray. Pour the cake mixture into the bundt pan and tap the pan on the kitchen counter to release air bubbles.
Bake the cake for 40-50 minutes (checking at the 40-minute mark) until a cake tester comes out mostly clean. Let the cake cool in the tin for 10-20 minutes before turning it out onto a wired rack or plate to cool completely.
Make the glaze by mixing together the icing sugar, spiced and orange juice until smooth with a pouring consistency. Pour over the cake and serve.
150 grams icing sugar, ½ teaspoon ground ginger, ¼ teaspoon ground cinnamon, 3-5 tablespoons orange juice or water or milk