Preheat the oven to 350-degrees. Line a 9x5-inch baking pan with parchment paper or foil and spray the bottom and sides with baking spray. Set aside.

In the bowl of your stand mixer, affixed with the paddle attachment, add the butter, oil and the white sugar. Mix on medium-high speed until light and fluffy. Add the eggs, one at a time to the mixer, mixing the first egg in completely before adding the second egg. Add the rum extract, vanilla extract, cinnamon, nutmeg and salt to the batter and mix until combined.

Change the mixer to low speed and slowly add the flour and baking powder to the batter. Add the coffee creamer or milk to the batter and mix until all ingredients are incorporated. Remove the bowl from the mixer.

Pour the mixture into prepared loaf pan and bake cake in 350-degree oven for 80-90 minutes, or until a toothpick inserted in the middle comes out without raw batter on it.

Let cake set in the pan for 5-minutes before using the parchment paper or foil to lift the cake out of the pan, and place the cake on a wire rack to cool complete. Once completely cool, prepare the glaze.

GLAZE: In a medium sized bowl, mix together the melted butter, powdered sugar, coffee creamer or milk, corn syrup and rum extract. Add additional amounts of powdered sugar to thicken your glaze or add more milk, to thin the glaze out. Spread glaze evenly over cooled rum cake.

Allow glaze to set 2-3 hours before slicing into desired sized slices.