Step 1

Preheat oven to 325 degrees F. Grease a 10-inch Bundt pan liberally with butter, getting in all the grooves. Dust thoroughly with flour, discarding any excess.

Step 2

Make the cake: In a large bowl, whisk together the flour, salt, baking powder, and baking soda.

Step 3

In another large bowl with an electric mixer, cream together the sugar and butter until light and fluffy, about 3 minutes. Add the eggs in, one at a time, beating well each time. Add the vanilla and almond extract.

Step 4

Add flour mixture to butter mixture, alternating with buttermilk, beginning and ending with flour mixture.

Step 5

Pour batter into the prepared Bundt pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.

Step 6

Make the glaze: In a saucepan, warm the butter, sugar, and rum over medium heat until just gently bubbling (do not boil), stirring to dissolve sugar. Remove from heat and stir in vanilla.

Step 7

Using the thin end of a chopstick, poke holes in the cake while still warm, about 3/4 of the way down. Slowly pour the sauce all over the cake making sure it gets in those holes and waiting for it to absorb before pouring more. (If the glaze pools on the surface, poke more holes to help it sink in.)

Step 8

Allow the cake to cool completely in the pan (don't be impatient - this is critical so it releases easily.) Then loosen the sides with a dull knife and gently invert onto a serving plate.

Step 9

Slice, serve, and enjoy!