MAKE THE CAKE. Preheat the oven to 350-degrees and generously butter a Bundt pan and coat with a layer of almond flour.
In a large bowl, whisk the flour, almond flour, salt and baking powder to combine; set aside
In a one cup measure, stir the water and rum to combine; set aside.
In a stand mixer fitted with the paddle attachment, cream the butter, almond paste and sugar and vanilla seeds scraping down the sides of the bowl, until lightened, about 3 minutes.
Add the eggs, one at a time, only adding the next when the previous is fully combined and mix until light and fluffy, about 5 minutes.
With the mixer on low, slowly drizzle in the oil and mix until fully incorporated.
Add half of the dry ingredients and beat, on low, until almost completely incorporated.
With the mixer on low, slowly add the wet ingredients.
Add the remaining dry ingredients and mix until just combined.
Pour the batter into the prepared Bundt pan and bake until a toothpick comes out clean, for 40 to 45 minutes.
Cool for 15 minutes before flipping the cake out of the pan onto a cooling rack; cool completely.
MAKE THE RUM SYRUP. In a small saucepan, combine the brown sugar, sugar golden rum, butter, vanilla pod, salt and ½ cup water and bring to a simmer, without stirring, until the mixture begins to thicken and is the consistency of maple syrup.
Drizzle evenly over the cake.