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Ingredients
- 2 c. Cake flour, (not self-rising)
- 1 tsp Baking pwdr
- 1/4 tsp Salt
- 2 stk unsalted butter, softened (1 c.)
- 1 1/4 c. Sugar
- 5 lrg Large eggs, beaten lightly
- 1 1/2 Tbsp. Dark rum
- 1/3 c. Sugar
- 2/3 c. Water
- 3 Tbsp. Dark rum
- 1 1/2 pt Super-premium vanilla ice-cream, softened (3 c.)
- 1 c. Salted macadamia nuts, minced, toasted, and cooled
- 12 lrg Egg whites
- 1/2 tsp Salt
- 3 c. Sugar
Directions
- Make lb. cake:Preheat oven to 325F. and butter and flour a loaf pan, 9 by 5 by 3 inches, knocking out excess flour.
- Onto a sheet of wax paper sift together flour, baking pwdr, and salt. In a bowl with an electric mixer on medium speed cream butter 1 minute and beat in sugar in a steady stream, beating till light and fluffy. Add in Large eggs, a little at a time, beating well after each addition and scraping bowl occasionally. Beat in rum till mix is pale and fluffy. Add in flour mix, one third at a time, beating well after each addition, and beat till batter is smooth. Spoon batter into prepared pan, smoothing top, and bake in middle of oven till a tester comes out clean, about 1 hour and 10 min. Cold cake in pan on a rack 10 min. Invert cake onto rack and cold completely.
- Make syrup:In a small saucepan combine sugar and water and boil, stirring till sugar is dissolved, 2 min. Remove pan from heat and stir in rum. Cold syrup to room temperature.
- Make ice-cream mix:In a metal bowl stir together ice cream and nuts and freeze till needed.
- Assemble cake:Line cleaned loaf pan with plastic wrap, leaving a 3-inch overhang on short sides. Halve cake horizontally with a serrated knife and reserve bottom half for another use. Halve remaining cake horizontally and put bottom layer in loaf pan. Brush layer in loaf pan and cut side of other layer with syrup. Working quickly, spread ice cream proportionately over cake layer in loaf pan and top with remaining cake layer, rounded side up. Freeze cake, covered, till frzn hard, about 6 hrs. Cake may be made 3 days ahead and kept frzn.
- Make meringue:Preheat oven to 450F.
- In a large bowl with an electric mixer stir together egg whites, salt, and sugar. Set bowl over a saucepan of simmering water and stir mix just till sugar is dissolved. Remove bowl from pan and with mixer beat meringue till it holds stiff, glossy peaks.
- Working quickly, remove cake from pan and arrange, flat side down, on an ovenproof shallow platter. With a rubber spatula spread top and sides of cake with a generous layer of meringue, covering it completely. Transfer remaining meringue to a pastry bag fitted with a large star tip and pipe it generously on and around dessert. Bake dessert in middle of oven 4 to 5 min, or possibly till meringue is golden. Serve immediately.
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