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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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! Ingredients:
1 1/4 cups cake flour |
1 teaspoon baking powder |
1 cup sugar |
1/3 cup oil |
5 large eggs |
2 teaspoons vanilla, divided |
1 1/2 cups milk, divided |
1 cup sweetened condensed milk |
1 3/4 cups heavy cream |
1 tablespoon rum |
1 pinch salt |
fresh berries (optional) or cinnamon (optional) |
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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