Combine flour and baking powder and salt.
In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract
Add the eggs to the sugar mixture one at a time until well combined.
Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
45 Minutes
Let the cake cool until it feels room temperature.
Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times.
Let it cool in the refrigerator for an additional 30 minutes.
20 Minutes
Whisk together the three milks and the rum or brandy if you are using it.
Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour.
1 Hour
Occasionally, spoon the milk runoff back onto the cake.
In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake.