Preheat oven to 350 degrees F. Butter and flour a 6-cup Bundt pan.
Separately, grind your peppercorns, cloves and cardamom, and measure out ¼ teaspoon of each. Grind your cinnamon stick and measure out 1 teaspoon.
Whisk the flour with the baking powder, baking soda, spices and salt in a small bowl.
In another small bowl, whisk the eggs and egg yolk into the sour cream. Set aside.
Cream the butter and sugar in a stand mixer until the mixture is light, fluffy and almost white. This should take about 3 minutes
Grate the ginger root -- this is a lot of ginger -- and the orange zest. Add them to the butter/sugar mixture.
Beat the flour mixture into the butter, alternating with the egg mixture, until each addition is incorporated. [I recommend a third each time.] The batter should be as luxurious as mousse.
Spoon the batter into the prepared pan until two-thirds full and bake for about 40 minutes, until the cake is golden and a wooden skewer comes out clean.
Remove to a rack and cool in the pan for 10 minutes.
While the cake cools in its pan, simmer the bourbon and the sugar in a small pot for about 4 minutes. It should reduce to about ⅓ cup.
While the cake is still in the pan, brush half the bourbon mixture onto its exposed surface (the bottom of the cake) with a pastry brush. Let the syrup soak in for a few minutes, then turn the cake out onto a rack.
Gently brush the remaining mixture all over the cake.
Once the cake is cooled, mix the sugar with the orange juice and either drizzle the glaze randomly over the cake or put it into a squeeze bottle and do a controlled drizzle.