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Preheat your oven to 350°F (175°C). Grease, flour, and line two 9-inch round deep cake pans with waxed paper.
In a large bowl, cream together margarine, sugar, and oil until soft and creamy, about 5 minutes with a hand mixer.
Add eggs one at a time, beating well for one minute after each addition.
In a separate bowl, mix milk with rum (if using) and your choice of flavoring along with lime zest.
Sift together flour, salt, nutmeg, and baking powder.
Alternately add dry ingredients and milk mixture to the creamed mixture, starting and ending with flour. Mix just until combined, avoiding overbeating.
Pour the batter into prepared pans. Bake for about 45 minutes or until a toothpick inserted comes out clean.
To make the milk caramel, either cook an unopened tin of condensed milk in a crockpot covered with water on low for 8 hours or boil gently in a pot covered with water for two hours. Ensure the can is always submerged in water.