2In mixing bowl, cream softened butter and sugar together
3Beat in zest of oranges
4Beat in egg yolks one at a time until incorporated
5Sift together flour and baking powder and salt. Whisk together orange juice and 1/4 cup Blue Moon. Alternate beating in orange juice mixture and flour, starting and ending with orange juice.
6In separate bowl, beat egg whites until stiff peaks form. Fold in 1/3 of beaten egg whites into batter until incorporated. Then fold in remaining egg whites.
7Pour batter into greased and floured 8×8 square pan. Bake at 350 degrees for approximately 35 minutes or until cake bounces back when pressed.
8Allow vanilla ice cream to soften or heat in microwave for 15 seconds. In mixing bowl, place vanilla ice cream, 1/4 tsp cloves, 1tsp cinnamon, 3 tbsp honey, 1tsp orange extract.
9Mix on low until ingredients incorporated.
10Place ice cream pan in freezer until firm, approximately 60 minutes.
11In small saucepan starting over medium-low heat, heat 3/4c orange juice, 1/2c Blue Moon, 1c sugar, 2tbsp honey, 1/8 tsp cloves, 1/4 tsp cinnamon, whisking constantly and slowly adding heat to medium until mixture comes to low boil; continuing simmering, whisking frequently. Watch mixture carefully, it may boil over and catch fire (believe me, I’ve seen it happen). Continuing simmering until boiled down by half, about 30-40 minutes. Set aside to cool and thicken.
12Spoon some syrup mixture onto plate.
13Spoon a small amount of syrup in center of plated cake
14Remove ice cream from freezer. Use 3" diameter biscuit cutter (or any round cutter available), dipped in warm water, to cut out circular ice cream disc. Place atop cake layer
15Garnish with candied orange peel or curl of orange peel. Serve quickly, and enjoy!