Step 1: Prepare the Cake Batter

• Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
• In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
• Add the eggs one at a time, beating well after each addition.
• Mix in the pumpkin puree, rum (or substitute), milk, and vanilla extract until combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Step 2: Bake the Cake

• Pour the batter evenly into the prepared bundt pan.
• Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely.

Step 3: Make the Rum Glaze

• In a small saucepan over medium heat, melt the butter.
• Stir in the sugar, rum (or substitute), and water. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes until slightly thickened.
• Remove from heat and let the glaze cool slightly.

Step 4: Glaze the Cake

• Use a skewer or fork to poke small holes in the top of the cooled cake to help the glaze soak in.
• Slowly drizzle the glaze over the cake, allowing it to seep into the holes. Use a pastry brush to spread the glaze evenly if needed.
• Let the glaze set for a few minutes before serving.