Oven 350 deg F
Butter and flour a 6 cup bundt pan
Grind your peppercorns, cloves and cardamon and measure 1/4 teaspoon each
Grind cinnamon stick and measure 1 teaspoon
Whisk flour with baking powder, baking soda, spices and salt
In another bowl whisk the egg, egg yolk and sour cream.
Cream the butter and sugar, add the ginger and orange zest

Beat the flour mixture and the egg mixture alternating between the two, into the butter until each addition is incorporated. The batter should be as luxurious as mousse.

Spoon batter into pan and bake for about 40 mins until cake is golden and skewer comes out clean.

SOAK
1/2 cup rum
1-1/2 tablespoons sugar

While the cake cools in the pan, simmer the rum and sugar in a small pot for about 4 mins. It should reduce to about 1/3 cup.
While the cake is still in the pan, brush half the rum mixture onto its exposed surface (the bottom of the cak) with a pastry brush. Let the syrup soak in for a few minutes, then turn the cake out onto a rack and gently brush on the remaining mixture.

GLAZE
3/4 cup powdered sugar
5 teaspoons orange juice
Mix together and drizzle over