Pre-heat your oven to 350 degrees F and spray a bundt pan with non-stick spray and flour lightly. Mix together the flour, sugars, baking powder, baking soda, salt, ginger, cardamom and nutmeg until combined.
Add in canola or vegetable oil, honey, eggs, vanilla extract, coffee, pomegranate juice, whiskey and lemon zest and beat with a mixer until just incorporated. You do not want to over beat and make the cake tough.
Pour the batter into the prepared pan and bake in the oven until cake is golden brown and a toothpick inserted into the cake comes out with just a few moist crumbs, about 1 hour.
Cool for 20 minutes in the pan before and then turn the cake out onto a serving platter.
Mix confectioner’s sugar and enough pomegranate juice to make a glaze thick enough to cover the back of a spoon and drizzle over cake. Garnish with pomegranate seeds and serve!