Preheat the oven to 350 degrees.  Grease and flour a 12-cup bundt pan.  Set aside.

In a large bowl, whisk together the cake flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.

In the bowl of an electric mixer on medium speed, combine the oil, honey, brown sugar, granulated sugar, eggs vanilla, coffee, orange juice, and ¼ cup of the rum. Mix until well combined.

Reduce the speed to low.  Add the dry ingredients slowly while mixing, making sure to scrape down the sides and bottom of the bowl to make sure that all the dry ingredients are incorporated.

Spoon the batter into the prepared pan.

Bake in the preheated oven for 60 to 70 minutes or until the cake springs back when you touch it.

Remove the cake from the oven and allow to cool on a wire rack for 15 minutes before gently inverting it onto the wire rack to cool completely. 

While the cake is still hot, use a pastry brush to brush the outside of the cake with the remaining ¼ cup of rum.

While the cake cools completely, make the glaze.  In a medium bowl, whisk together the powdered sugar, butter, rum, and vanilla.

Drizzle the glaze over the cooled cake.  Decorate as desired with dried rosebuds, slivered almonds, or leave plain.