3/4 c Flour
1 ts Baking powder
1/2 c Plus 2 tablespoons sugar
1 pn Salt
3 Eggs large
1/2 c Milk
1 ts Vanilla
MILK MIX
1 cn Evaporated milk; 12 oz
1 cn Sweetened condensed milk; 12
-oz
1 cn Whole milk; use 14 oz empty
-can
1 ts Vanilla
2 ts Rum; optional
Pecans; chopped
Preheat oven to 350 degrees. Lightly greas a 9 in round cake pan. Mix
together flour, baking powder, sugar and pinch of salt in medium bowl. In
another bowl, stir together eggs, milk and vanilla lightly. Mix with dry
ingredients and stir well. Scrape into cake pan and bake for about 20
minutes or until the top is light golden and springs back when touched in
the center. Take cake out, cool 15 minutes then remove from pan so cake
doesn’t stick. Let cool completely.
When cake is cooled, cut in half horizontally with a long bladed knife.
To make the milk mixture: put the evaporated, condensed and whole milk and
vannilla and rum into a large mixing bowl or blender and blend well.
Lift the top half of the cake off and set aside. Put the bottom half of
cake on large serving dish with a rim (to catch any excess milk). Slowly
pour enough milk mixture onto the bottom half of the cake to saturate it
well. Replace the top half of cake over the soaked bottom and carefully
pour more of the milk mixture over the top. This procedure should be done
slowly and you may have to wait a bit for the milk to soak into the top
half, then pour some more.
The cake should be allowed to soad and chill for at least 2 hours in
refrigerator. (it is even better if left to soak overnight.)
Cut into pie-shaped wedges and garnish the top of each serving with chopped
pecans or a sprinkle of cinnamon. If there is milk left over that the cake
didn’t soak up, pour into a small pitcher and serve alongside the dessert.
Yields
1 Servings