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 feasible to trace the history of written cooking instructions far back into the distant past, certainly as far into history as ancient Egypt, and maybe further still. In practice though, mostly, these old cookbooks were just basic hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe found, according to experts in ancient history are some tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. As we move into The time of the romans 25BC a roman called Apicius created a few documents describing recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the cooks of Roman times made use of a wide range of herbs, including some familiar names like basil, rue and asafoetida. Later, in the 15th century, people returning from the crusades brought us many foods and herbs from the Middle-East, including parsley and basil. The introduction of these new tastes created a surge in manuscripts on cookery, the majority of which still exist in private cookery archives. Like it or not, the introduction of TV gave us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Caramel Rum Delirium Ice Cream Cake _ Part 1 recipe.
