Adjust oven rack to lower third of the oven. Preheat the oven to 325°F (163°C) and spray a 12-cup (10-inch / 25 cm) bundt pan very well with cooking spray.

In a large mixing bowl, mix together the dry ingredients (flour through salt). In another large mixing bowl, lightly beat the eggs and then add the remaining cake ingredients. Stir until thoroughly combined. Add the dry mixture to the wet mixture, and stir just until combined. Pour the batter into the prepared pan and bake for 60 to 75 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

Let the cake cool in the pan for 10 minutes and then invert onto a wire rack. Wash and dry the bundt pan.

While the cake is cooling, prepare the sauce. Mix all of the sauce ingredients together in a small saucepan and heat over medium heat until the sugar has dissolved and the butter has melted. Place the washed and dried bundt pan back over the cake and flip over to invert. Using a thin skewer, poke holes almost all the way to the bottom the cake. The holes should be about 1 inch apart. Slowly pour the hot orange sauce over the cake. Serve immediately or let the cake sit in the pan until fully cool. Invert onto a serving plate, cover, and store at room temperature for up to 3 days. Do not store the cake in the pan as the sauce will make it difficult to remove!