For the rum cake:

1. Preheat the oven to 325°F. Generously spray a 10 to 12-cup bundt pan with baking spray or grease super well with butter. Then, if using pecans (or walnuts), evenly sprinkle the nuts along the bottom of the pan. Set bundt pan aside while you prepare the cake batter.
2. Using a stand mixer fitted with the paddle attachment (or using a handheld electric mixer in a large bowl), combine the flour, sugar, vanilla pudding mix, baking powder, salt, butter, and oil.
3. Beat the mixture together on the lowest speed, first, until all ingredients begin to come together. Then increase the speed as you see everything blending well, the mixture will look like sandy peas. No worries, as everything will smooth out in a bit.
4. On the lowest speed, add the eggs, one by one- waiting until each egg fully blends in before adding another. Then add the buttermilk (or milk), rum, and vanilla + almond extracts. Continue mixing, stopping to scrape down the sides of the bowl as needed, until all ingredients have just combined, and the batter is smooth- don’t over mix.
5. Carefully empty the batter into the prepared bundt pan, use a utensil to smooth the top, as needed.
6. Bake the cake for 55-60 minutes or until a toothpick inserted into the cake comes out clean. Then remove from the oven and leave the cake in the pan while you prepare the rum soak.

For the rum soak/glaze:

1. In a medium-sized saucepan over medium-high heat, combine the butter, granulated sugar + brown sugar, and water. Cook the mixture, stirring often, until everything combines and thickens slightly. Let the mixture come up to a slight boil, about 6-7 minutes.
2. Then shut off the heat, leaving saucepan on burner, slowly add the rum into the pan, stirring well to combine. Due to the alcohol content, the mixture will bubble until the rum settles. The rum soak should have a smooth, syrup-like consistency.
3. While the cake is still in the pan, use a long, thin tool (skewer, chopstick, etc.) to poke holes all over the cake. Carefully pour a little rum soak evenly over the cake, wait, and let the soak fully absorb into the cake. Then pour a little more, repeating this rhythm, until you’ve poured all the rum soak over the cake.
4. Keep the cake in the pan and cover loosely with foil. Allow the cake to sit at room temperature for at least 4 hours- more preferably, overnight (about 8 hours), to let the cake cool completely and absorb the rum soak. 
5. When ready to serve, invert the cake onto a serving plate. This rum cake is super moist and rum-soaked with rich flavor. Use a sharp knife to slice cake into wedges and serve with vanilla ice cream or pair alongside a cozy cup of coffee/tea, if desired. Enjoy!