Preheat the oven to fan-assisted 160C / 180C / 350F /gas 4. Thoroughly butter the inside of 2.3l bundt tin and flour it too.
Mix the flour, baking powder and salt and set aside.
In a large bowl, Cream the butter and sugar, using a hand mixer, until light and fluffy. Add the eggs one at a time, taking care to beat well after each addition. Beat in the orange juice, zest, vanilla and molasses.
Using a metal spoon, carefully fold in the flour mix.
Spoon the cake batter into the prepared bundt tin, smooth the top, then bake for 35-40 min or until a skewer inserted into the centre of the cake comes out clean.
Let the cake to cool in the tin for 10 mins before cooling completely on a wire.
Combine the butter, sugar, water and salt om a sauce pan, over medium heat and mix until the butter has melted.
Bring the mix to the boil and simmer for about 10 mins stirring occasionally until the sauce changes to a dark amber colour.
Switch off the heat and mix in the creams, whisky and salt.
Let the salted whisky caramel sauce rest for at least 15 mins as it thickens upon standing.
Drizzle over the cake before serving.