Preheat the oven to 350°F.

Brush melted butter on the inside of a regular size bundt pan, make sure to get all the nooks and crannies. Sprinkled flour all over it and tap out the excess. Set aside.

Sift the flour with baking powder, baking soda, and spices into a medium mixing bowl. Add the salt and any spices with large granules that may not have gone through the sieve, whisk to distribute evenly. Set aside.

Whisk together the eggs, buttermilk, oil and vanilla extract in a small mixing bowl. Set aside.

Grate the ginger root and orange zest. Put them into a small bowl and set aside.

In the stand mixer bowl or a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.

Add the grated ginger and orange zest to the butter mixture and beat to combine. Add ⅓ of the flour mixture and beat to incorporate, then add ⅓ of the egg mixture and beat to incorporate. Continue adding flour and egg mixture, alternating between the two, into the butter and beat until each addition is incorporated. The batter should be as luxurious as mousse. Fold in the finely chopped crystallized ginger.

Spoon the batter into the prepared pan, even out the top, and bake for about 35 minutes. A toothpick inserted into the middle of the cake should come out clean with just a few crumbs attached.

Remove the cake from the oven and allow it to cool to the touch in the pan, on a wire rack, before removing it from the pan.

To remove the cake from the bundt pan, place a wire cooling rack on top of the cake pan opening and flip it over, the cake should fall out easily. If not, give it a few taps. Let it cool completely on the wire rack.

Once the cake is cooled completely, make the glaze. Whisk together powdered sugar, salt, and orange juice. Drizzle it over the cake.