Cake

1. Preheat your oven to 350°F and grease a 13 x 9-inch pan.
2. In a big mixing bowl, cream together 3 tbsp butter, 1 cup white sugar, and ½ cup brown sugar until fluffy.
3. Beat in 3 eggs, one at a time, making sure each is fully incorporated.
4. In another bowl, sift together 3 cups all-purpose flour and ¾ tsp salt. Set aside.
5. Mix 1 tbsp baking soda into 1 cup + 2 tbsp milk.
6. Pour this into your butter-sugar-egg mixture and stir lightly, don’t overmix!
7. Add 3 tbsp apricot jam and 3 tbsp brown vinegar. Stir gently.
8. Fold in the dry ingredients until just combined. The batter should be smooth.
9. Pour the batter into your prepared pan and smooth the top slightly.
10. Bake for 25–30 minutes, or until a toothpick comes out clean from the center.

Sauce

1. In a saucepan, mix 1 can evaporated milk, 1 can water, and 1½ cups sugar.
2. Warm over medium heat, stirring until sugar dissolves, then bring to a gentle boil.
3. Simmer for 10 minutes.
4. Stir in 3 tbsp butter and 2 tsp vanilla extract until fully melted and combined.
5. Once the cake is out of the oven, poke holes all over with a fork (poke some holes toward the center to help the sauce sink evenly). Pour the warm sauce over the cake.
6. Let it cool slightly so the sauce sinks in and becomes sticky and luscious.
7. Serve as-is or with a scoop of vanilla ice cream.