• Preheat oven to 350°F (175°C). Grease and flour a 6-cavity mini Bundt pan.

  To ensure the cakes release cleanly, use a pastry brush or your fingers to thoroughly coat every nook and cranny of the bundt cavities with softened butter and flour or a baking spray that contains flour. Make sure to get into all the ridges!
• In a medium bowl, whisk together the flour, baking powder, baking soda, mace, cinnamon, clove, and salt. Set aside.
  1¼ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon ground mace, ¼ teaspoon ground cinnamon, pinch of ground cloves (less than ⅛ tsp), ¼ teaspoon Kosher or fine sea salt
• In a large bowl, beat the room temperature butter, granulated sugar, and brown sugar together using a hand or stand mixer on medium speed until the mixture is light in color, visibly fluffy, and slightly increased in volume (about 3- 4 minutes). Scrape down the sides of the bowl once or twice during mixing to ensure everything is evenly incorporated.
  ½ cup (1 stick) unsalted butter , ½ cup white granulated sugar, ¼ cup dark brown sugar, loosely packed
• Beat in the egg, vanilla extract, and orange zest on medium speed until the mixture comes together (about 30–60 seconds). If the batter looks curdled at first, don’t worry- that’s normal. Just keep mixing until it comes together.
  1 large egg, 1 teaspoon vanilla bean paste or vanilla extract, 1 tablespoon orange zest
• Add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined-don’t overbeat.
  ⅔ cup buttermilk
• Divide the batter evenly among the prepared Bundt molds, filling each cavity about ½-⅔ full. The batter will be fairly thick, so the best way to transfer the batter is to use a spoon to scoop the batter in, then use a knife or offset spatula to spread the batter in the molds. You can also use a pastry or Ziploc bag with the corner snipped off for more precise control when filling.
• Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack. When the cakes are completely cooled, dust them with powdered sugar or drizzle with the orange glaze, if using.
  powdered sugar for dusting (if not using glaze)

For the Orange Glaze (optional)

• In a small bowl, whisk powdered sugar with orange juice and a pinch of mace until smooth. Drizzle over the cooled cake.
  ½ cup powdered sugar, sifted, 1-2 tablespoon fresh squeezed orange juice, pinch of ground mace (less than ⅛ tsp)