• Preheat the oven to 325 degrees F. Generously spray a 12-cup bundt pan with nonstick baking spray. Set aside.
• In a large mixing bowl, combine cake flour, baking soda, and kosher salt and whisk together. Set aside.
• In a small bowl, whisk together sour cream and milk. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, add butter and shortening and mix on medium speed for 3 minutes. Then scrape down the sides of the bowl and add the sugar and continue to mix for 2 minutes.
• Begin adding the eggs, one at a time, ensuring that each egg is fully incorporated prior to adding the next. After the second egg is added, scrape down the sides of the bowl again and continue to add two more eggs. Scrape down the sides of the bowl again after the 4th eggs and again after the 6th egg is added. (this ensures that the eggs are fully mixed into the batter)
• Add in the butter emulsion, vanilla extract, rum extract, and almond extract and mix for 1-2 minutes, until fluffy and smooth.
• Add half of the dry ingredients and mix until combined. Then add the sour cream and milk mixture and mix until fully incorporated. Add the remainder of the flour mixture and mix until combined, about 20 seconds. Scrape down the sides of the bowl one last time and continue to mix for another 10-15 seconds, until the batter is smooth.
• Pour the cake batter into the bundt pan. Smooth the batter into an even layer and place in the preheated oven to bake for 1 hour and 20-30 minutes, until a toothpick comes out clean.

Salted Caramel Sauce Instructions

• While the cake is baking, make the salted caramel sauce. Add sugar to a heavy bottom skillet over medium heat. Allow the sugar to melt completely.
• As soon as the sugar is melted, add the butter and reduce the heat to low. Allow the butter to melt completely, carefully whisking - the caramel may seize up a bit, but it'll come back together.
• Once the butter is melted, add the heavy cream and salt and whisk until smooth - this may take about 3-6 minutes. Once smooth, remove from the heat and pour into a heat safe container.

Butter Glaze Instructions

• Once the cake is cooled, prepare the butter glaze. Combine water and sugar in a small saucepan over medium heat. Heat until the sugar is dissolved, then add in the butter and warm until the butter has melted. Once melted, remove from and stir in the rum and vanilla extracts.

Assemble the Cake

• Once the cake is finished baking, prick holes in the cake while it's still in the bundt pan using a toothpick or wooden skewer. Pour ½ cup of the butter glaze on top. Allow it to cool in the bundt pan for 10 minutes. Then turn over onto a wire rack and pour the remaining glaze on top of the bundt cake. (Pro tip: I recommend using a pastry brush to ensure the entire cake is coated) Let the cake cool completely.
• Just before serving, pour the salted caramel on top. Garnish with a pinch of flaky salt (optional)