Preheat your oven to 350°F (175°C). In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Mix Dry Ingredients

In another bowl, whisk together the flour, baking powder, salt, and ground ginger. Gradually add this to the creamed mixture, alternating with orange juice, and mix until just combined.

Bake the Cake

Fold in the orange zest. Pour the batter into a greased bundt pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Orange Glaze Preparation

Make the Glaze

In a small bowl, combine the powdered sugar, orange juice, and Grand Marnier. Whisk until smooth. Drizzle over the cooled cake.

Chantilly Preparation

Prepare the Chantilly

In a mixing bowl, beat the heavy cream and powdered sugar until soft peaks form. Add Grand Marnier and beat until stiff peaks form.

Candied Orange Preparation

Candy the Oranges

In a saucepan, combine water and sugar. Bring to a boil and add orange slices. Simmer for about 30 minutes until translucent. Remove and let drain on a wire rack.