Preheat oven to 325.

Combine flour, baking powder and salt. In mixer, whisk butter, sugar and 1 tsp vanilla.
Whisk in eggs one at a time.
Whisk in 1/2 c milk then add flour mix a bit at a time.

Our batter into greased 9x13 pan bake for 30-40 minutes until firm or cake tester comes out clean.

Let cake cool to room temp. Turn onto platter with raised edges. Pierce with form 20-30 times. Cool in fridge for 30 minutes.

Whisk 1 c milk, 1 c sweetened condensed milk, 1 c cream and 1 Tbs rum.
Slowly pour milk mixture over cooled cake. Place in fridge for at least an hour.

Before serving, whip 3/4 c cream, 1 tsp vanilla and 1 Tbs sugar to stiff peaks. Spread over cake.

Garnish with sprinkle of cinnamon or berries.