4 large eggs

1 cup granulated sugar

1/2 cup vegetable oil

1/2 cup honey

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon baking soda

2 cups diced fresh mango (from 1 mango)

1 cup chopped walnuts or pecans

1/2 cup golden raisins

1 tablespoon orange zest (from 1 orange)

2 teaspoons lime zest (from 2 limes)

1/2 cup sifted powdered sugar

1 teaspoon orange zest plus

1⁄4 cup fresh juice (from 1 orange)

1/2 teaspoon lime zest plus

2 tsp. fresh juice (from 1 lime)

{“Prepare the Cake”=>”Preheat oven to 325°F. Lightly oil and flour a 14-cup Bundt pan. Beat eggs in bowl of a stand mixer on medium speed until fluffy, 4 to 5 minutes. Beat in sugar until combined; then beat in oil until combined. Gradually beat in honey.”}

Whisk together flour, baking powder, cinnamon, nutmeg, and baking soda in a separate bowl. Add flour mixture, ½ cup at a time, to egg mixture, beating just until blended after each addition. Stir in mango, nuts, raisins, orange zest, and lime zest. Pour batter into prepared pan.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Remove to a wire rack, and let stand in pan 10 minutes.

{“Prepare the Topping”=>”While the Cake stands in pan, stir together powdered sugar, orange and lime zest, and orange and lime juice until combined. Invert Cake onto a plate. Drizzle Topping evenly over warm inverted Cake. (Or make a glaze, stirring together about 1 cup sifted powdered sugar and 1 tablespoon fresh orange juice; pour over cooled Cake.)”}