Heat oven to 350°F. Generously grease 12-cup Bundt® pan or 8-cup ring mold. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour into greased pan.
Bake at 350°F. for 30 to 40 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in medium saucepan, combine 1 cup sugar and water. Bring to a boil, stirring constantly until sugar dissolves. Remove from heat; stir in rum. Cool slightly.
Using long-tined fork, pierce hot cake in pan at 1-inch intervals; immediately pour syrup over cake. Cool cake in pan 15 minutes. Invert onto serving plate. Cool 1 hour or until completely cooled.
In small saucepan, heat apricot preserves. Press preserves through strainer into bowl to remove large apricot pieces. Drizzle glaze over cooled cake. Just before serving, fill center of cake with cut-up fruit.