Preheat the oven to 180 C / Gas 4. Grease and flour a 2L Bundt tin. Toss the apple pieces, granulated sugar and the spices in a medium bowl.
Beat together the caster sugar, eggs, vegetable oil, orange juice, orange and vanilla extracts in a large bowl; whisk thoroughly to combine. Fold in the flour, baking powder and salt into the egg mixture. Spoon a third of the batter into the prepared tin. Top with half of apple mixture. Cover with another third of the batter; top with remaining apples, then batter.
Bake the cake for about 1 hour 30 minutes or until the top is brown and when a skewer is inserted near centre comes out with moist crumbs attached.
Cool the cake in tin on a cooling rack for 15 minutes. Run knife around sides of tin to loosen. Turn the cake out onto the cooling rack and leave until cool.
Place the icing sugar in a bowl, drizzle in a quarter of the water and stir together. Leave it a minute. Lift the spoon out of the icing sideways; it should run off in thick ribbons. If not, add a tiny bit more water, but don't overdo it.
Place the cake on a cake stand or plate and drizzle over the icing leaving the icing to drizzle down the sides. Decorate with a few slices of crystallized ginger and a light sprinkling of golden icing sugar.