DIRECTIONS CONTINUE
Coat a 9 x 3-inch springform pan with 2 teaspoons of
butter. Flour the pan with 1 tablespoon of flour, then
shake out the excess. Set aside until needed. Co
mbin together in a sifter 2 cups flour, baking soda,
and salt.
Sift onto wax paper and set asid mbine the caramelized
brown sugar and 4 tablespoons butter in the bowl of an
electric mixer fitted with a paddle. Beat on medium
for 2 minutes, then scrape down the sides ofthe bowl.
Add the
cream cheese and beat on medium for 1 minute, then
scrape down the bowl. Beat
on high for 1 minute, then add the eggs, one at a
time, beating on high for 15 seconds after adding each
egg. Scrape down the bowl after each addition. After
the eggs have been incorporated, beat on high for 2
minutes. Now add the caramel, dark rum, and vanilla
extract; beat on medium for 15 seconds and
scrape down the bowl. Add the sifted flour mixture and
beat on low for 20 seconds, then on high for 15
seconds. Remove the bowl from the mixer. Use a rubber
spatula and mix until the cake batter is thoroughly
combined. Pour into the prepared pan, spreading the
batter evenly. Bake in the preheated oven for 60
minutes until a red othpick inserted in the center of
the cake comes out clean. Remove the cake from the
oven and allow to cool in the pan for 30 minutes at
room temperature. Remove the sides of the springform
pan and allow the cake to cool for an additional 60
minutes at room emperature, then refrigerate the cake
for 1 hour.
While the cake is cooling, prepare the ice cream. It
should be frozen for at
least 1 hour before assembling the cake. If the ice
cream was prepared the previous day, temper (to soften
but not thaw) the ice cream in the refrigerator for 45
to 60 minutes before assembling the cake. Directions
continued
From
Yields
12 Servings