Preheat oven to 325 degrees. Spread pecans on a large baking sheet. Bake for 6-8 minutes until fragrant. Remove from oven and let cool. When cool, finely chop. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment mix oil, granulated sugar and brown sugar on medium speed until incorporated, about 1-2 minutes.
Add in eggs, honey, orange juice and lemon juice and mix until incorporated, about 1-2 minutes.
In a large bowl, whisk together flour, pecans, baking powder, baking soda, salt, cardamon, cinnamon and nutmeg.
Add dry ingredients to wet ingredients until blended and incorporated, about 2 minutes on medium speed.
Spray two 8-cup bundt pans generously with nonstick cooking spray with flour. Fill each bundt pan with half of the batter. Bake for 45-50 minutes or until tester inserted in center of cake. Transfer to a wire rack to cool for 10-15 minutes.
Release the cake from the bundt pan onto a platter. When cake is totally cooled, dust with confectioner's sugar.