Grease a 10 cup bundt pan using non-stick vegetable spray and set aside. In the bowl of a stand mixer, add the sugar, butter, and eggs at medium speed, scraping the bowl often until well mixed for two minutes.
In a small stainless-steel bowl, add the breadcrumbs, flour, cinnamon, baking soda, nutmeg, allspice, cloves, salt and stir together with a fork.
Turn the mixer to the lowest speed and gradually add the flour mixture until smooth and creamy for two minutes.
Remove the bowl from the stand and fold in all remaining ingredients with a spatula. Pour the batter into the Bundt pan. Place greased wax paper over the pan, then place thick aluminum foil over the paper. Tie butcher’s twine around the foil tightly. Trim the paper and foil leaving a 1-inch overhang.
Place a rack at the bottom of a large roasting pan with a lid. Add boiling water to 2-inch level. Place bunt on top of the rack, turn the heat to high and bring water up to a boil, cover with lid. Reduce heat to low, continue cooking by simmering for two hours or until the center of the pudding springs back when touched lightly.
Remove from the pan let stand three to five minutes. Remove covers and unmold, serve with vanilla bean rum sauce and garnish with swirls of orange slices.
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