Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

In the bowl of an electric mixer fitted with the beater attachment, beat the eggs on high for five minutes. Slowly add the sugar and beat for another four to five minutes.

Add the remaining batter ingredients and mix until combined.

In a separate bowl, combine the cinnamon and sugar for the cinnamon layer.

Spray a 10-cup Bundt pan with baking spray and pour half the batter into it. Sprinkle most of the cinnamon and sugar mixture over the batter, saving about a teaspoon of it.

Pour the remaining batter into the pan and sprinkle with the remaining sugar-cinnamon mixture. Bake for 50 minutes or until an inserted toothpick comes out clean. Remove from oven and let stand for five minutes. Then flip over onto a flat surface and let cool completely.

Mix icing ingredients until a thick consistency forms. If you need more hot water, add it very slowly until a toothpaste kind of consistency is reached. Pour over cake once completely cooled.

Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius).

In a bowl, beat egg white vigorously until foamy. Stir in the nuts and set aside.

In a small bowl, combine the sugar, cinnamon, cayenne pepper, and salt. Add the spices to the nuts and toss until coated.

Spread onto a greased baking sheet and bake for 20 minutes. Stir often so that the nuts don’t stick. Sprinkle onto the iced cake.