Serves: 14 . Preparation time: 1 hour, 25 minutes.
• Preheat the oven to 325°F. Lightly oil and flour a 14-Cup Bundt Pan. Beat the Eggs with an electric mixer at medium speed until fluffy (4-5 minutes). Beat in the Granulated Sugar; beat in the Oil; beat in the Honey. In another bowl, whisk together the Flour, Baking Powder, Cinnamon, Nutmeg and Baking Soda. Now slowly add that dry mix to the beaten Eggs in the mixer until just blended.
• Peel the Mango and dice the flesh. Zest the whole Orange; Zest the 2 Limes; chop the Nuts. Stir the Fruit, Nuts, Rasins and Zests into the Egg/Flour mixture. Once blended, fill the Bundt Pan with this mixture. Bake in the oven until a wooden toothpick comes out clean from the center (about 50-55 minutes). Move the baked cake to a cooling rack for at least 10 minutes.
• While cooling, prepare the topping: zest and juice the second Orange and second Lime. In a bowl, stir together the Powdered Sugar, Zests and Juices until combined. Invert the cake onto a presentation plate and remove the sides of the pan. Once cooled, drizzle the topping evenly over the cake.