Tres Leche Bundt Cake


3 c. cake flour

1/2 t. baking powder

1/2 t. salt

2 sticks butter

2 c. sugar

4 eggs, room temperature

1 t. vanilla

1 c. buttermilk, room temperature

Whisk together the flour, baking powder and salt in a bowl.  Set aside. In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar until light and fluffy with all sugar dissolved.  Add eggs, one at a time, beating well after each one. Mix in vanilla then alternately add the flour and the buttermilk beating after each addition.  Pour batter into a bundt pan that has been greased and floured or sprayed with baking spray.  Bake in a preheated 350* oven for 1 -1 1/4 hrs or until a skewer inserted removes cleanly.  Let cool in pan for 10-15 minutes before removing to a cooling rack to cool completely.

Tres Leche:

1 (14 oz) can sweetened condensed milk

1 (12 oz) can evaporated milk

1/2 c. heavy cream

1/2 c. dark rum (if desired)

Combine all ingredients in a large sauce pan over med high heat and bring to a boil, stirring constantly.  Reduce heat to med low and boil gently, stirring constantly until reduced to 2 cups and thickened to the point where it drips from the spatula or spoon in a thick stream.  Let cool to room temperature before pouring over the cake.

Pineapple and Strawberry Whipped Cream:

2 c. heavy cream

1 T. powdered sugar

1 c. crushed pineapple

1 c. finely diced strawberry

While Tres Leche is cooling to room temperature, place the small bowl and whisk attachment from your stand mixer into the freezer.  When icy cold, remove from freezer and attach to stand mixer. Whip the heavy cream and sugar starting at low speed and increasing the speed as it thickens until light and fluffy.  Gently fold in the fruit and serve along side or on top of the cake.