1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. In a large mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of cinnamon. Mix well.

3. In another bowl, cream together 1 cup of butter and 2 cups of granulated sugar until light and fluffy. Add in 4 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of pure vanilla extract and 1 teaspoon of rum extract.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1 cup of quick oats and 1/2 cup each of chopped walnuts and cashews.

5. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

6. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

7. While the cake is cooling, prepare the cream cheese frosting. In a mixing bowl, beat together 8 ounces of cream cheese, 1/2 cup of butter, and 1/4 cup of honey until smooth and creamy.

8. Once the cake has cooled, spread the cream cheese frosting evenly over the top. Sprinkle with additional chopped walnuts if desired.

9. Serve and enjoy!