Rum Cake with Rum Raisin Ice Cream and Island Fruit

Ingredients

• 3 cups all purpose flour 
• 2.5 teaspoons double-acting baking powder 
• 2 tablespoons plus dark
• 3 tablespoons rum dark
• 5 large eggs 
• 4 cups tropical fruit chopped (such as pineapple, mango, papaya, and guava)
• 1 cup brown sugar packed ()
• 0.8 teaspoon ground allspice 
• 0.3 teaspoon ground nutmeg 
• 0.5 cup heavy whipping cream 
• 12 servings rum raisin ice cream 
• 12 servings pecans toasted chopped
• 0.5 teaspoon salt 
• 1.8 cups sugar 
• 0.3 cup butter unsalted cut into 1/2-inch cubes ()
• 1 teaspoon vanilla extract 
• 1 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• cake form
• springform pan
• measuring cup

Directions

1. Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides.
2. Whisk flour and baking powder in medium bowl. Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes.
3. Add eggs 1 at a time, beating well after each addition.
4. Mix 1 cup water and vanilla extract in measuring cup. Fold flour mixture into butter mixture in 3 additions alternately with water mixture in 2 additions.
5. Transfer batter to prepared springform pan.
6. Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Store airtight at room temperature.)
7. Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Increase heat to medium-high. Boil without stirring until sauce is reduced to 1 1/2 cups, about 5 minutes. Cool slightly. (Can be prepared 1 day ahead.
8. Let stand at room temperature. Rewarm slightly before continuing.)
9. Remove sides from cake pan. Slice cake.
10. Place 1 wedge on each plate.
11. Place scoop of ice cream alongside. Spoon chopped tropical fruit alongside.
12. Drizzle cake with sauce.
13. Sprinkle with chopped pecans and serve.