Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 inch cake pan, with butter and flour.

Cream together the butter and sugar in a mixing bowl until it becomes light and fluffy.

Add the eggs one by one making sure to beat after each addition.

Incorporate the vanilla extract and a hint of rum, into the mixture.

Combine the baking powder, salt and flour in a bowl.

Slowly incorporate the ingredients into the mixture alternating with milk beginning and ending with the flour mixture. Mix until just blended.

Transfer the batter into the prepared cake pan smoothing out the top evenly before baking.

Place, in the oven and bake for 40 45 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Put the sugar and water in a saucepan. Heat it until it boils stirring to dissolve the sugar.

Take it off the heat. Mix in the rum. Allow it to cool down a bit.

After the cake has cooled down entirely carefully slice it in horizontally.

Put the layer on a serving dish. Generously coat it with the rum syrup.

Smooth out the pastry cream, over the layer. Sprinkle some chopped walnuts on top.

Add the layer on top. Brush it with the rest of the syrup.

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Spread the whipped cream evenly over the top and sides of the cake.

Put some maraschino cherries on top.

Keep the cake in the fridge an hour at least before it’s brought out for eating.