3/4 cup flour
1 teaspoon baking powder
1/2 cup plus 2 tablespoons sugar
pinch salt 3 eggs large
1/2 cup milk
1 teaspoon vanilla
MILK MIX 1 can evaporated milk — 12 oz
1 can sweetened condensed milk — 12 oz
1 can whole milk — use 14 oz empty can
1 teaspoon vanilla
2 teaspoons 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.