Prepare the Cake:

1. Preheat the oven to 325°F (163°C). Grease and flour a bundt pan thoroughly.
2. If using, sprinkle chopped nuts evenly in the bottom of the bundt pan.
3. In a large mixing bowl, beat the butter, vegetable oil, and sugars until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition.
5. Stir in the vanilla extract, almond extract, and dark rum.
6. In a separate bowl, whisk together the flour, pudding mix, baking powder, salt, nutmeg, and cinnamon.
7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

2. Prepare the Rum Glaze:

1. While the cake is baking, prepare the glaze. In a saucepan over medium heat, melt the butter.
2. Stir in the water and sugar, and bring to a boil. Let it simmer for 5 minutes, stirring occasionally.
3. Remove from heat and slowly stir in the rum. Be careful, as it may bubble up.

3. Soak the Cake:

1. Once the cake is done, let it cool for 10 minutes in the pan.
2. Using a skewer or fork, poke holes all over the cake.
3. Slowly pour half of the glaze over the warm cake while still in the pan, allowing it to absorb.
4. Let the cake sit for 15-20 minutes, then carefully invert it onto a serving plate.
5. Brush or pour the remaining glaze over the top.