Preheat your oven to 325°F (163°C).

Grease and flour your Bundt pan thoroughly.

In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.

In another bowl, beat the softened butter and sugar until creamy and fluffy.

Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla.

Gradually add the dry mixture to the wet mixture, alternating with the milk and rum.

Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.

Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 10 minutes before inverting it.