• Preheat the oven to 325℉.

  In a large bowl add in the sifted flour. Then add in the salt, baking powder, baking soda, and nutmeg. Whisk to combine.

  In a separate bowl or stand mixer bowl, add in the butter. Using the stand mixer whisk attachment or a handheld mixer, whisk the butter until very creamy and fluffy.

  Add in the sugar and whisk to combine. You will notice small lumps as you whisk the sugar and eggs together. Then add in the eggs. Continue to whisk until well combined and the sugar has dissolved.
  
• Slowly add in about ½ cup of the milk and continue to whisk to combine. Then add in the rest of the milk, oil, rum, vanilla extract, and almond extract. Whisk to combine.

  Next, add in the dry ingredients half a cup at a time. Best to use a handheld whisk so you do not over-mix the batter.

  As you add the dry flour mixture, continue to whisk with the handheld mixer or on low speed with the stand mixer.

  Spray 2 “7x3” pans with baking spray and transfer equal parts of the batter to the pans. 

  Bake at 325 degrees for 25 minutes and increase the temperature to 350 and continue to bake for an additional 18 minutes or until the toothpick comes out clean when inserted in the middle.

  Allow the cake to completely cool and decorate it with the icing.
  

For The Rum Frosting

• In a large bowl or stand mixer, add in the butter. Whisk well until ultra-creamy and fluffy.

  Then add in 1 ½ cups of the powdered sugar and vanilla extract. Whisk to combine and add the remaining powdered sugar, Haitian rum, and almond extract.
  
• Continue to whisk until well incorporated and creamy. Place the mixture in the fridge until you are ready to decorate the cake.