Tres Leches Rum Cake

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 12 oz Evaporated milk

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 tsp Cinnamon, ground
  • 1 1/2 cups Granulated sugar
  • 2 tbsp Granulated sugar or confectioners' sugar
  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Butter, unsalted
  • 14 oz Condensed milk, sweetened
  • 3/4 cup Heavy cream
  • 1 cup Milk
  • 1/2 cup Sour cream

• Beer, Wine & Liquor

  • 8 tbsp Rum

Found on bakeorbreak.com

Description

Ingredients

• 3 cups all-purpose flour
• 1 & 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 & 1/2 cups granulated sugar
• 3 large eggs
• 1 cup milk
• 6 tablespoons rum
• 14 ounces sweetened condensed milk
• 12 ounces evaporated milk
• 1/2 cup sour cream
• 2 tablespoons rum
• 3/4 cup heavy cream
• 2 tablespoons granulated sugar or confectioners’ sugar
• 1/2 teaspoon ground cinnamon

Directions

• To make the cake: Preheat oven to 350°F. Grease a 9″x 13″x 2″ baking pan. Whisk together the flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Set aside. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk mixture. Add the rum with the last addition of milk. Mix just until combined. Transfer the batter to the prepared pan, and spread evenly. Bake 30 to 35 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean. Set aside to cool for 10 minutes. Then use a fork to poke holes in the cake.* To make the topping: Whisk together the condensed milk, evaporated milk, sour cream, and rum. Slowly pour over the cake, letting the mixture soak into the cake. Poke more holes in the cake if necessary.* Loosely cover the cake and refrigerate at least an hour. (Overnight is even better to let the milk mixture soak into the cake more thoroughly.) Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken. Sprinkle the sugar over the cream. Continue beating until combined. Add the cinnamon. Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes. Spread the whipped cream over the chilled cake. Keep refrigerated.