• Preheat the oven to 350° F and spray a 10 cup bundt pan with baking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, add the ½ cup butter and 1 cup white sugar and cream together on medium speed for 1 minute.
• Moving to low speed, add in the ½ cup oil and mix again for 30 seconds.
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  Add the 4 eggs in one at a time, mixing in between each addition. Stop and scrape down the bowl.
• Next with the mixer on low, add in the ½ cup orange juice, ¼ cup Grand Marnier, ¼ cup Disaronno, and ¼ cup vodka. Mix until combined well about 1 minute on medium speed.
• In a medium sized mixing bowl combine the 2 1/2 cups all purpose flour, ¾ tsp baking soda, and ½ tsp kosher salt. Whisk lightly.
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  With the mixer on low, slowly add in the dry ingredients. Continue mixing for 1-2 more minutes until the batter is well combined.
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  Pour the batter into the prepared bundt pan and bake for 50-60 minutes. The cake is done when the edges start to pull away from the sides and the top is golden brown.
• Cool the cake for 20-25 minutes and then invert over a wire cooling rack to cool completely.

Make the glaze

• In a small bowl combine the 1 ½ cups powdered sugar, ½ tbsp Disaronno, and 2 tbsp cream. If the glaze is too thick add another ½ tsp at a time of cream until the desired consistency. Whisk together and pour over the cooled cake.
• Sprinkle with orange zest immediately before the icing hardens.