Preheat the oven to 325°F (165°C). Grease and flour a bundt pan.

In a bowl, mix flour, baking powder, and salt.

In a separate bowl, cream butter and sugar together until fluffy. Add eggs one at a time, mixing well after each.

Slowly add the dry ingredients to the butter mixture, alternating with dark rum and milk. Stir in vanilla extract.

Fold in the dried fruit and nuts (if using).

Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the glaze, heat sugar and dark rum in a saucepan until dissolved. Pour over the cooled cake.

Serve and enjoy your delicious Caribbean rum cake!