PREHEAT THE OVEN to 350°F. Use the softened butter to thoroughly coat a 12-cup Bundt pan and then coat with flour, tapping out the excess.
In a large bowl, toss the apples with the brown sugar, pecans, 1 teaspoon of the cinnamon, and half of the orange juice. Let it sit while you mix the batter.
Sift the remaining 1 teaspoon cinnamon, the flour, baking powder, allspice, ginger, nutmeg, and salt onto a piece of parchment paper.
In a mixer fitted with the paddle attachment, combine the eggs, vegetable oil, granulated sugar, vanilla, and orange zest and remaining juice. Beat on medium speed until smooth. Pour in the sifted dry ingredients and mix on low just to blend.
Spread enough batter (about 1 1/2 cups) to coat the bottom of the Bundt pan. Spread a little less than half of the apples over the batter. Top with half of the remaining batter. Top with the remaining apples, then finally spread over the remaining batter. Bake until a tester comes out almost clean, with just a crumb or two attached, 55 minutes to 1 hour. Cool on a rack for 10 minutes before inverting and unmolding the cake onto the rack to cool.