Preheat the oven to 350 degrees F.

Grease and flour 1 (9-inch) tube pan or 1 (8 to 10-cup) fluted tube or bundt pan. Sift the cake flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt together, then sift again into a large bowl. In another large bowl, beat the butter with an electric mixer on high speed until creamy. Gradually add the honey and 1/4 cup of the sugar to the butter and beat on high speed until well mixed, 2 to 4 minutes. Beat in the egg yolks, 1 at a time. Beat on low and add the flour mixture in 3 parts, alternating with the yogurt in 2 parts. Beat until smooth, scraping down the sides of the bowl as necessary. In another large bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating on high speed, until stiff. Fold the egg whites into the batter.

Pour the batter into the prepared pan and bake until a tester comes out clean, 45 to 55 minutes. Let the cake cool in the pan on a wire rack for 10 minutes and then invert the cake onto the rack and allow to cool completely.

In a small bowl combine the powdered sugar and rum and stir to combine. Mixture should be a stiff glaze. If the glaze is too thick, thin with a bit of milk. Using a spoon, drizzle the glaze all over the cake in a random pattern. Let the cake sit until the glaze has hardened. Serve.