“This is a fantastic cake! Rich, but not too rich. Sweet, but not too sweet. You can take this cake anywhere! Pot lucks, picnics, just about anywhere!”
1hr 5mins

Ingredients Nutrition


  1. Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoons vanilla. Add the eggs to the sugar mixture one at a time until well combined. Stir in 1/2 cup milk, then gently fold in the flour mixture a little at a time.
  2. Pour batter into a lightly greased cake pan or baking dish and bake at 325°F for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
  3. 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.
  4. Whisk together the remaining 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and the rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back into the cake.
  5. In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 tablespoon sugar. Beat until peaks form. Spread with a sprinkle of cinnamon or garnish with fresh berries.
  6. Note:.
  7. When a recipe calls for an ingredient "divided" (such as the vanilla in this recipe) it means that you will need 2 teaspoons vanilla, for separate uses. I realize that most people know what divided means, I'm only stating it for the beginner chefs.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a