-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
Yields
12 Servings