CARAMEL RUM CAKE
1 cup granulated sugar
1/4 tsp lemon juice
4 tbsp + 2 t unsalted butter
2 cup + 1 t all purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 cup heavy cream
1/2 lb cream cheese, softened
1 cup packed light brown sugar
3 eggs
3 tbsp myer's dark rum
1 tsp pure vanilla extract
Directions
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 >>>
Servings: 12 servings
Caramel Rum Delirium Ice Cream Cake * Part 1 Recipe brought to you by Recipe Ideas
Categories: Alcohol; Cake; Candy; Dessert; Ice Cream
The History of Recipes
It is quite possible to follow the history of recipes back into distant history, at least as far into history as the ancient Egyptians, and quite possibly further than that. However, in the main part, these old cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to historians are some clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled some documents detailing recipes cooked by the Romans. In his publication, he tells us how the meals were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the cooks of his times made use of many aromatic flavours, including a few that will be familiar to modern chefs like bay, mint and parsley. Later on, we have some recipe books dating from the fourteenth century : one book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they are nothing to do with the spicy food that is served today, but instead accounts of the types of meals enjoyed by the upper classes of the time. Later on in the 1400s, knights returning from the crusades brought us many spices and herbs from middle-east cuisine, including basil and rosemary. These new herbs and spices was responsible for an outbreak in cookery books, the majority of which are kept safe in private cookery archives. For the centuries that followed, the wealthy families of Europe competed to offer the most exotic banquets, and because of this the best cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the 1800s the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down recipes to allow everyone to enjoy them. When we get to the twentieth century, cooking books were starting to become popular mostly as a result of better eduction, people having more free time and having more money. The TV revolution brought us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Caramel Rum Delirium Ice Cream Cake _ Part 1 recipe.
