DIRECTIONS CONTINUE
Directions
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 >>>
Servings: 12 servings
Caramel Rum Delirium Ice Cream Cake * Part 2 Recipe brought to you by Recipe Ideas
Categories: Alcohol; Cake; Candy; Dessert; Ice Cream
The History of Recipes
It is possible to read the history of meal recipes way back into distant history, certainly as far back as early Egypt, and possibly even further than that. Interesting though that is, these, old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a few documents describing recipes enjoyed by his fellow Romans. In his works, he recounts how the meals were split into appetizers, entrees and desserts, a style of dining still practiced today. Additionally, he describes how the cooks of his times were skilled in the use of many herbs, including a few that will be familiar to modern cooks like basil, rue and dill. Later, in the fifteenth century, knights returning from the crusades brought back many foods and herbs from the holy land, such as parsley, basil and rosemary. The introduction of these new culinary ideas led to an outbreak in books on cookery, many of which still exist in private collections. For the decades that followed, the upper-class families of Wesstern Europe competed with each other to serve the most extravagent meals, and consequentially cooks and their collection of recipes were greatly in demand. However, it was during the 1800s that cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes to help cooks of their time. By the time we get to the 1900s, cookery publications were in high demand, mostly as a result of better eduction, people having more spare time and being a little richer. The arrival of television brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Caramel Rum Delirium Ice Cream Cake _ Part 2 recipe.
