Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter the bundt cake pan very well and sprinkle it with flour to coat it. Read above for detailed instructions.

Beat the eggs and the sugar until pale and fluffy.

Wash and dry the orange and grate the zest. Halve and juice the orange. Add about half of the orange zest and 2 tablespoons of the juice to the egg and sugar mixture. Stir well. Reserve the remaining orange zest and juice for the glaze.

Add the raisins, chocolate chips, chopped candied orange peel, and almonds to the batter and incorporate them with a spoon.

In another bowl mix together the flour and the baking powder. Gently fold the flour into the batter.

Pour the batter into the prepared bundt pan and bake in the preheated oven for about 1 hour or until golden brown and a skewer inserted in the middle comes out clean. Let the cake sit in the pan for about 5 to 10 minutes, then revert the cake on a wire rack. Let cool completely before glazing it.

Place the icing sugar into a small bowl. Add one tablespoon of the remaining orange juice to the sugar and stir well to form a paste. Add some more orange juice if necessary to get the nice thick yet runny consistency you need. If you find the glaze too runny, add a bit more sugar to make it thicker and so on.

Place the wire rack with the cake on a large plate or cake platter and carefully pour the glaze all over the cake. Immediately sprinkle it with some of the remaining orange zest and some decorating coarse sugar, if you wish.

When the glaze is dry and not dripping anymore, you can transfer the cake to a clean cake platter.