Prepare the pan: Butter and flour a 9-inch tube or bundt pan thoroughly.

Preheat the oven to 350°F.

Cream the butter and sugar together until light and fluffy.

Add the egg yolks one at a time, mixing well after each addition.

Sift together the flour, baking powder, salt, and spices.

Add the dry ingredients and coffee alternately to the butter mixture, mixing after each addition. Do not overmix.

Stir in the vanilla and set the batter aside.

Whisk the egg whites in a separate bowl until stiff peaks form.

Gently fold the egg whites into the batter. The batter will be thick—take your time.

Pour the batter into the prepared pan and smooth the top.

Bake for about 40 minutes, or until a cake tester inserted into the center comes out clean.

Cool completely in the pan before glazing with the spiced coffee icing.

If making ahead, wrap very well to prevent drying and glaze a few hours before serving.

Store wrapped tightly at room temperature.

In a medium bowl, whisk together the powdered sugar, cinnamon, nutmeg, and salt.

Add the vanilla, then gradually whisk in the cooled coffee, one tablespoon at a time, until you reach a smooth, thick, pourable consistency that will cling to the cake.

If the glaze becomes too thick, add a little more coffee until you reach the desired consistency.

Drizzle the glaze over the cake—using a liquid measuring cup works well for controlled pouring.

Let the glaze set completely before slicing.