Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment). Measure and have all ingredients at room temperature.

Dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar (1.75 cups), light brown sugar, baking powder, baking soda, salt, cinnamon, ginger, allspice, and cloves until evenly combined.

Wet ingredients

In a separate bowl or large measuring cup whisk together the milk, vegetable oil, eggs, vanilla extract, and apple cider until smooth.

Combine

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined — do not overmix; batter should be smooth with no large lumps.

Bake

Pour the batter into the prepared pan, smoothing the top. Bake in the center of the oven for 30–38 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. Rotate pan halfway through baking if your oven has hot spots.

Cool

Allow the cake to cool in the pan for 10–15 minutes, then run a knife around the edge and invert onto a wire rack to cool completely while you make the caramel, or keep warm if serving right away.

Rum Caramel Sauce

Caramelize sugar

Use a medium heavy-bottomed saucepan. Add the granulated sugar (1 cup) in an even layer over medium heat. Without stirring, let the sugar melt at the edges; once edges melt, gently swirl the pan or use a heatproof rubber spatula to nudge the sugar as it melts until it becomes an amber-brown liquid (watch closely to avoid burning).

Add butter

When sugar reaches a deep amber color, carefully add the 6 tablespoons of unsalted butter in pieces. The mixture will bubble vigorously — stir until the butter is fully incorporated and smooth.

Finish caramel

Remove from heat and slowly whisk in the heavy cream (0.75 cup) — again it will bubble; whisk until smooth. Stir in the dark rum and 1/4 tsp sea salt. If you prefer less alcohol, simmer the sauce briefly for 1–2 minutes before adding rum or omit. Let the caramel cool 5–10 minutes; it will thicken as it cools.

Adjust consistency

If the sauce is too thick for drizzling, warm gently over very low heat or whisk in a tablespoon of warm cream or milk until desired consistency is reached.

Whipped Cream & Toasted Pecans

Toast pecans

Heat a medium skillet over medium heat. Add 1 tablespoon butter. When melted, add the pecan halves and toast, stirring frequently, until fragrant and lightly browned, 4–6 minutes. Sprinkle with 1/4 tsp flaky sea salt, stir to coat, then remove to a plate to cool.

Make whipped cream

Chill a mixing bowl and whisk (or beaters) for 5–10 minutes if possible. Pour in 1 cup heavy whipping cream, add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip by hand or with an electric mixer on medium-high until soft peaks form — do not overwhip; it should be light and spreadable.

Assemble

Place the cooled cake on a serving plate. If desired, cut the cake into slices or halve horizontally for a layered presentation. Spoon warm (or room temperature) rum caramel sauce over the top, allowing some to drip down the sides. Dollop or pipe whipped cream on top or alongside each slice. Scatter toasted pecans over the cake and cream, and finish with a light sprinkle of flaky sea salt for contrast.

Serve

Serve immediately so the caramel remains slightly saucy and the whipped cream is fresh. Leftovers: store cake and sauce separately in the refrigerator (caramel in a sealed jar). Rewarm caramel gently before serving; bring whipped cream back to soft texture by lightly rewhipping if needed.