Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients:
- 1 1/4 cup cake flour
- 1 teaspoon baking powder
- 1 cup sugar
- 1/3 cup oil
- 5 eggs, large
- 1 teaspoon plus 1 teaspoon vanilla extract
- 1 cup plus 1/2 cup milk
- 1 cup sweetened condensed milk
- 1 cup plus 3/4 cup heavy cream
- 1 tablespoon rum
- 1 pinch salt
- optional garnishes- fresh berries or cinnamon
Preparation:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.
