Preheat oven to 350°F (175°C). Generously grease a 12-cavity mini bundt pan with baking spray with flour, ensuring all crevices are coated.

In a large bowl, combine granulated sugar and orange zest. Rub together with your fingers until fragrant and tinting the sugar orange.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Add softened butter to the orange sugar and beat with a mixer on medium-high speed until pale and fluffy (about 3-4 minutes).

Beat in eggs one at a time, followed by the vanilla extract. In a small cup, whisk together sour cream and orange juice.

With mixer on low, add flour mixture in three parts alternating with the sour cream mixture in two parts, beginning and ending with flour. Mix just until combined.

Divide batter evenly among the prepared bundt cavities, filling about 2/3 full. Tap pan gently on counter to remove air bubbles.

Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.

For glaze: Whisk together powdered sugar and orange juice until smooth and pourable. Add more liquid 1 tsp at a time if needed.

Spoon glaze over cooled cakes and immediately top with a dried orange slice and star anise.