Recipes

Preheat the oven to 350°F.

Butter a 9 x 13 inch glass or ceramic baking dish.

Heat the butter in a small saucepan over medium heat, swirling occasionally, until the butter browns, about 7-8 minutes.

Remove from heat and stir in vanilla.

In the bowl of your electric mixer, whisk the egg whites, baking soda, and salt on medium-high speed until soft peaks form, about 2-3 minutes.

Add the yolks and whisk until combined.

Reduce speed to medium.

Add the sugar in a slow, steady stream and mix until combined.

Using a rubber spatula, quickly and gently fold in the butter mixture into the egg mixture.

Combine flour and cinnamon in a small bowl.

Sift 1/3 of the flour mix over the egg mix.

Gently fold to combine.

Working quickly, sift the remaining flour mix over egg mix in 2 more additions. Gently fold to combine.

Pour batter into prepared dish and bake until golden and a toothpick inserted into the center comes out clean, about 20-25 minutes.

While the cake is baking, whisk together all 3 milks in a bowl.

Pour over the cake as soon as it comes out of the oven.

Transfer cake in dish to a rack to cool.

Cover and refrigerate overnight.

RUM TOPPING:

Bring the rum, sugar and water to a boil in a small saucepan.

Cook until sugar dissolves, 1-2 minutes.

Let cool for 30 minutes.

Toss the syrup with the fruit.

Refrigerate overnight with the cake.

Spoon on to individual portions of cake when ready to serve.