------------------------------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 >>>