Servings:
12
Prep:
35 min
Cook:
5 hr 15 min
Ingredients
Servings
- 1 ½ Cups All-Purpose Flour
- 2 Tsp Baking Powder
- ½ Tsp Salt
- 3 Eggs, Large
- 1 Cup Sugar
- 2 Tsp Vanilla Extract
- ½ Cup Whole Milk
- 1 ½ Cups Heavy Cream
- 12 oz Evaporated Milk
- 1 Cinnamon Stick
- 2 Cloves, Whole
- 14 oz Sweetened Condensed Milk
- ½ Tsp Ground Cinnamon
Steps
- Preheat oven to 350F. Lightly butter a 9x13in baking dish. In a medium bowl whisk the flour with the baking soda and salt. Beat the eggs with sugar and 1 Tsp vanilla until very light and fluffy, about 10min.
- Add half of the flour mixture and mix at low speed until just incorporated. Gradually add the whole milk, then mix in remaining flour mixture.
- Pour the batter into the prepared baking dish and bake for 25min, or until the center of the cake springs back to the touch. Transfer the baking dish to a rack and let cake cool for 30min.
- In medium saucepan, whisk the cream with the evaporated milk, cinnamon stick, and cloves. Then bring to boil over medium-high heat. Reduce the heat and simmer for 3min. Remove from heat, cover, and let steep for 10min.
- Combine condensed milk with remaining 1 Tsp vanilla and ground cinnamon. Train steeped cream mixture into condensed milk and stir to combine. Let cool for 20min.
- Poke holes in cake, pour milk mixture over cake. Refrigerate 20min.