Caramel Rum Delirium Ice Cream Cake * Part 2

-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. Combine together in a sifter 2 cups flour, baking
soda, and salt. Sift onto wax paper and set aside.

Combine 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 toothpick 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 temperature, 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.