Preheat oven to 350°F.

Line baking pan with parchment paper. This will fill a bundt pan, 12 1/2" loaf pan or 2 regular cake rounds.

In a large bowl add all dry ingredients and mix well. 

Place eggs and sugar in another bowl and beat on medium speed with a mixer until light and fluffy.  Add the oil, orange juice, and rosewater then continue to mix at low speed. Add orange zest and slowly begin to add in the dry ingredients, then mix until thoroughly incorporated. Pour into your prepared pans and bake for 35-45 minutes until your cake tester comes out clean. Cool cake and drizzle with glaze below and decorate with Candied Citrus and Orange Glaze (see below). You an also just sprinkle powdered sugar on top. 

Candied Citrus: Place all Ingredients in a small pot and place on medium heat. Simmer untill clementines are opaque and covered with a nice layer of sugar. Remove each slice of clementine and cool on a piece of parchment paper. Remaining syrup can be used to sweeten tea. 

Orange Glaze: In a small bowl combine sugar and orange juice till smooth and lump free . Drizzle over cooled cake.