Line a 21cm shallow square cake tin with baking bakey, and preheat the oven to 160c/180f.
Sift the flour, baking powder, and spices together in a bowl. Stir in the caster sugar.
Beat together the honey, oil, eggs and orange zest in another bowl, and then stir into the flour mixture.
Stir in the bicarbonate of soda into the orange juice, and immediately stir into the cake mixture until evenly mixed (don't worry about it fizzing up - carry on regardless).
Pour into the tin (you'll find it's very runny) and then bake in the oven for 45 minutes or until the top springs back when lightly pressed. Cool on a wire rack.
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