(Cake should be baked one day in advance of serving)
Unsalted butter for coating pan
2 1/2 cups all-purpose flour, plus more for coating pan
1 tablespoon finely grated orange zest
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon coarse kosher salt
Pinch of black pepper
3 large eggs
1 cup plus 2 tablespoons honey
1 cup granulated sugar
1 cup olive oil (do not use extra virgin) or canola oil
1/2 cup brewed coffee, cooled
1/4 cup water
Center rack in oven and preheat oven to 350 degrees. Generously butter and flour a 12-cup bundt pan, shaking excess flour out of pan. Set aside.
Combine flour, orange zest, baking powder, baking soda, and spices in a large bowl. Whisk until well combined. Set aside.
In another bowl, whisk together the eggs, 1-cup honey (2 tablespoons will remain), granulated sugar, oil, coffee, and water. Reserve.
Make a well in the mixture of dry ingredients by pushing mixture to the sides of the bowl. Pour reserved wet ingredients into the well and, using a wooden spoon, gradually incorporate the dry ingredients. Mix only until everything is just combined.
Using a rubber spatula, scrape batter into prepared pan and bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean. Transfer pan to a cooling rack and cool in pan for 20 minutes.
While cake cools, heat remaining honey in a small bowl in the microwave oven or in a small pan on the stove.
Turn the cake out of the pan directly onto the cooling rack. Poke the top of the cake evenly with a toothpick 20-25 times. Brush the top of the cake with the warm honey. Let cake cool completely. When cool, wrap cake in plastic wrap or non-stick foil paper and store at room temperature for one day before serving.
Makes 10-12 servings.