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Preheat oven to 350°F. Lightly grease the bottom and sides of a 9-inch round cake pan; set aside. Heat the cajeta (or dulce de leche or caramel sauce) in the microwave or in a small saucepan over medium-low heat until heated through; if desired, add the brandy, stirring until combined. Pour the sauce into the prepared cake pan, using the back of a spoon to spread it evenly; set aside.
In a large bowl, beat sugar and butter with an electric mixer on medium speed until light and fluffy. Beat in 1 egg until well mixed. In a small bowl, combine flour, baking soda, baking powder and salt. Alternately add flour mixture and buttermilk (or sour milk) to the beaten mixture, beating on low speed just until combined. Add mint and 1/2 teaspoon vanilla, beating until well mixed. Pour batter over the mixture in the cake pan; set aside.
In a blender or food processor, combine condensed milk, evaporated milk, the remaining 3 eggs, orange zest and the remaining 1/2 teaspoon vanilla. Cover and blend or process until smooth. Gently pour milk mixture over the cake batter in the pan, being careful not to disturb the batter.
Place the cake pan inside a larger pan and place pans on the lower oven rack. Fill the larger pan with enough hot water to reach 1 inch up the sides of the cake pan. Cover pans loosely with foil. Bake for 1 hour 30 minutes to 1 hour 40 minutes or until a wooden toothpick inserted near the center comes out clean. Carefully remove cake pan from the larger pan; cool on a wire rack for at least 4 hours. To unmold, lightly run a warm knife around the cake edges. Carefully place a plate on top of cake pan and invert, making sure the cake comes loose before removing the pan. Serve at room temperature or cover and refrigerate for up to 24 hours before serving.