BELIZEAN TRES LECHES CAKE (Three Milk Cake)

TRES LECHES CAKE
Also known as Three Milk Cake
3/4 c. butter (1-1/2 sticks)
1-1/2 c. white sugar
7 eggs
1 tsp. vanilla
1 Tbsp. white or dark rum
2-1/4 c. flour
1-1/2 tsp. baking powder

Cream butter and sugar with a cake mixer until very fluffy, 3 to 5 minutes.  Add eggs, two at a time, blending after each addition.  Add vanilla and rum and mix well.  Sift flour and baking powder together.  Fold into creamed butter with a spatula until smooth, batter will be thick.  Spread into a greased 8x9 inch pan (round or square).  Bake in preheated oven at 350 degrees until golden and a toothpick inserted in center comes out clean, 15 to 25 minutes.  Let cake cool completely on a wire rack.  Make holes in cake using a fork or the other side of a wooden spoon.  Pour milk syrup over cake.  Cover cake with foil or plastic wrap and place in refrigerator; chill for a least one hour. 

MILK SYRUP
1 large can evaporated milk
1 can condensed milk
1-1/4 c. whole milk
2 tsp. vanilla extract
3 Tbsp. white rum
Large pinch nutmeg
Mix all ingredients in a bowl, add a few gratings of nutmeg if desired.  Right before serving, top cake with a generous amount of whipped cream and sprinkle with either shredded coconut, sliced strawberries, kiwi, bananas or toasted almonds.
Serves 8-10

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