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1
Note: both the cake and the topping require overnight refrigeration. So make this a day ahead!
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2
Preheat the oven to 350u00b0F. Butter a 9 x 13 inch glass or ceramic baking dish.
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3
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. Set aside.
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4
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 the butter mixture into the egg mixture.
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5
Combine flour and cinnamon in a small bowl. Sift 1/3 of the flour mix over the egg mixture. 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 the prepared dish and bake until golden and a toothpick inserted into the center comes out clean, about 20-25 minutes.
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6
While the cake is baking, prepare the topping. Whisk together all 3 milks in a bowl. Pour the milk mixture over the cake as soon as it comes out of the oven. Transfer cake (still in the dish) to a rack to cool. Cover and refrigerate overnight.
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7
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.
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8
When serving, spoon fruit onto individual portions of cake when ready to serve.
