Sit out the eggs and butter on the countertop to bring them to room temperature.

Preheat the oven to 350F and let it heat for at least 15 minutes.

For best results: Instead of cooking spray, thoroughly butter and flour the bundt pan. Set aside. 

Crack all the eggs into the large bowl and lightly beat with a fork.

Add remaining cake ingredients to bowl and beat on low with an electric hand mixer until batter becomes light yellow. (If no mixer, use a wooden spoon and beat vigorously for three to four minutes.)

Scrape sides of the bowl while beating.

Pour batter into the prepared cake pan. 

Immediately place the cake pan into the center of the hot oven. 

Bake for 30 minutes.

After 30 minutes, check the cake with a toothpick or butterknife. If it comes out clean, the cake is ready to remove from the oven. 

Leave the cake in the pan and let it cool completely on a sturdy wire rack or trivet. Set aside.

While the cake cools: To the saucepan, add sugar, butter, water, and salt. Heat on medium while stirring occasionally.

Continue cooking the glaze until the sugar dissolves and butter is thoroughly melted. Allow to simmer gently for another 30 minutes, stirring occasionally. Bubbles will form around the sides of the pan. Remove from heat.

Maneuver a toothpick or rubber spatula around the edges of your cake pan to gently loosen the cake from the bundt pan’s edges. From about five inches off the counter, gently the pan on the countertop five or six times. 

Place your platter or cake plate on the open surface of the pan, and holding pan and platter together (and parchment paper, if using), overturn in one swift motion so the cake will release onto the surface of the plate. Set aside.

To the cooled glaze, add the Disaronno and Grand Marnier, then stir with a wooden spoon. Glaze will be thin.

Using a soft pastry brush, apply the lukewarm glaze to the surface of the cake. Get around the bottom, center and all around the sides until it glistens. Set aside to sit so the glaze soaks in for an hour and reapply more glaze. The glaze will begin pooling around the bottom of the cake plate.

Cover without touching the surface of the cake and set aside until the next day and reapply glaze for a third time, dipping pastry brush into the pooled glaze and continuing to coat the cake until it’s gone.

Cake is best eaten after two days in the glaze. Refrigerate after three days covered on the counter.

To store long term: Slice into individual servings, cover tightly, and freeze for up to three months.