Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan or a 9-inch round cake pan. This will ensure that your cake slides out easily after baking.

In a bowl, whisk together the cake flour, baking soda, and kosher salt. Set this mixture aside for later.

In a large mixing bowl, cream together the salted butter and granulated sugar using an electric mixer until it’s light and fluffy. This should take about 3–4 minutes. Add in the eggs one at a time, beating well after each addition. Stir in the rum, almond, and vanilla extracts.

Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream and milk. Start and end with the dry ingredients. Mix until just combined. Don’t overmix!

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 45–50 minutes, or until a toothpick inserted in the centre comes out clean. Once done, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

While the cake is cooling, make the salted caramel sauce. In a medium saucepan, heat the sugar over medium heat. Stir occasionally until it melts and turns a golden amber colour. Be careful not to burn it!

Once melted, add the unsalted butter and stir until smooth. Slowly pour in the heavy cream (it will bubble up), and continue stirring until the caramel is smooth and glossy. Remove from heat and stir in the sea salt.

Once the cake has cooled completely, drizzle the salted caramel sauce over the top. Let it cascade down the sides for a beautiful presentation.