“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!”
READY IN:
1hr 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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