Preheat oven to 350°. Grease a 10 to 12 cup bundt pan. I use bakers spray with flour. Set aside.
In a bowl, whisk together flour, spices, salt, baking soda, and baking powder. Set aside.
Add butter, brown sugar, vanilla, and orange zest to the bowl of an electric mixer and beat until light and fluffy, about three minutes.
Add eggs, one at a time, scraping the bowl after each addition. Add molasses.
Squeeze orange juice into a measuring cup. Add enough water to make one cup. Set aside.
Add the flour in three additions alternating with the orange juice juice, starting and ending with the flour. Mix until the batter is smooth.
Spoon the batter into the pan and smooth out the top.
Bake the cake for 55 to 65 minutes, or until a toothpick comes out clean.
While the cake is baking, mix together the glaze ingredients. Set aside.
Take the cake out of the oven and let cool in the pan for 10 minutes. Turn the cake out onto a wire rack.
Brush the glaze on the hot cake and allow to cool completely.