Cooking spray or shortening and a small amount of flour for greasing the pan
For the frosting:
2ouncescream cheesesoftened
7tablespoonsbuttersoftened
1/2teaspoonorange extract
6tablespoonsof half and half
1 1/2cupsconfectioners' sugar
Instructions
In oven, place rack in the middle. Preheat the oven to 350°F. Generously butter and flour a 12-cup bundt pan.
In a medium bowl, sift together the flour, spices, baking powder and salt. In a large bowl, beat the butter and the sugars until creamy and fluffy. Add the eggs one at a time, beating after each one until fully incorporated. Add the vanilla and yogurt and beat until combined. Add the flour mixture a little at a time (so flour doesn't blow everywhere) and beat lightly, just until flour is no longer visible. Scoop batter to into bundt pan, making sure the batter is mostly even all the way around the pan.
Bake for 50 minutes to 1 hour, or until a toothpick comes out clean. Let cool in the pan for 10 minutes. Loosen the edges of the cake from the pan with a butter knife. Turn the cake out onto a rack.
While the cake is cooling, make the frosting by beating the cream cheese and butter until light a fluffy. Add the orange extract and milk and beat until incorporated. Add the confectioners’ sugar ½ cup at a time to the cream cheese mixture and beat until mixed in thoroughly.
Once the cake is cooled, frost the cake by dripping the frosting along the top. The frosting may seem a little thick. Add a thick layer of frosting on the top of the cake. Then, with the back of a spoon, push some of the frosting off the top so it gently flows down the side. Enjoy!