preheat oven to 325 F and set rack to middle position

generously butter and flour a 10 to 12 cup bundt pan and optionally sprinkle pecans into the bottom

whisk flour baking powder and salt until combined

beat butter and sugar until light and fluffy then beat in eggs one at a time

mix in vanilla and rum

add dry ingredients alternating with milk beginning and ending with dry just until combined

pour batter into pan and bake until a tester comes out clean 50 to 60 minutes

cool in pan 10 minutes then invert onto a rack set over a tray.

combine butter brown sugar water and salt in a saucepan and bring to a simmer stirring until smooth then simmer 2 to 3 minutes

remove from heat and stir in rum and vanilla

poke holes all over warm cake with a skewer

slowly brush or spoon about half the warm glaze over the cake letting it soak in

let cake cool 30 minutes then brush on remaining glaze in 2 to 3 passes

rest at least 1 hour before slicing for best absorption.