Categories: Cakes, Desserts 
      Yield: 12 servings 
  
------------------------------CARAMEL RUM CAKE------------------------------ 
  
    1 c  Granulated sugar 
  1/4 t  Lemon juice 
    4 T  + 2 t unsalted butter 
    2 c  + 1 T all purpose flour 
    2 t  Baking soda 
  1/2 t  Salt 
  1/2 c  Heavy cream 
  1/2 lb Cream cheese; softened 
    1 c  Packed light brown sugar 
    3    Eggs 
    3 T  Myer's Dark Rum 
    1 t  Pure vanilla extract 
         Double Mocha Ice Cream; 
         -(recipe in another reply) 
         Semi-sweet Choco Ganache; 
         -(recipe posted earlier) 
   
  EQUIPMENT: 2 1/2-qt saucepan, whisk, stainless steel bowl, 9 x 3-inch 
  springform pan, electric mixer with paddle, rubber spatula, red toothpick, 
  10-inch plate, serrated slicer, large 100%-cotton kitchen towel, cake 
  spatula 
  Preheat the oven to 325 degrees. To prepare the caramel flavoring, combine 
  the granulated sugar and lemon juice in a 2 1/2-qt saucepan and stir with a 
  whisk to combine (the sugar will resemble moist sand). Caramelize the sugar 
  for 5 to 6 minutes over medium-high heat, stirring constantly to break up 
  any 
  lumps (the sugar will first turn clear as it liquefies, then brown as it 
  caramelizes). Remove the saucepan from the heat and carefully add the heavy 
  cream; stir to combine (the mixture will steam and boil rapidly as the 
  cream 
  is added). Transfer the caramel to a stainless steel bowl and allow to cool 
  to room temperature. Continued >>>