Adjust oven rack to middle position and heat to 350°F. Spray a 12-cup Bundt pan with non-stick cooking spray and set aside.

Run a knife through the orange zest a few times to mince. In a medium bowl combine orange zest, juice, buttermilk and vanilla.

In a medium bowl whisk together flour, baking powder, baking soda, salt and ground ginger.

Using a stand mixer fitted with a paddle attachment beat butter and sugar on medium-high for 4-6 minutes until fluffy. Scrape down sides of bowl as needed.

In a small bowl, whisk together eggs and yolk then add to butter mixture. Mix on medium for 30 seconds, scrape down sides of bowl and mix for an additional 30 seconds.

On low speed and add flour mixture in three additions, alternating with buttermilk-orange mixture. Mix until just combined, add ¼ cup plus 2 tablespoons of candied ginger (reserving the rest for garnish) and mix for a few additional seconds, until just combined.

Transfer batter to prepared Bundt pan and spread into an even layer. Bake until top is golden brown and toothpick comes out clean, about 45-55 minutes. Remove pan from oven and transfer to a wire rack for 20 minutes. Reverse pan on a wire rack and remove cake. Allow cake to completely cool. Meanwhile, in a medium bowl, whisk together orange juice, milk, turmeric and powdered sugar. (If glaze is too thin, add additional powdered sugar by 1/4 cup increments until desired thickness is reached).

Once cake is cool, drizzle glaze over cake and sprinkle top with remaining 2 tablespoons of candied ginger.