Directions

• 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.