INGREDIENTS

INSTRUCTIONS

Make pound 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 powder, 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 until light and  fluffy. Add eggs, a
little at a time, beating well after each  addition and scraping bowl
occasionally. Beat in rum until mixture is  pale and fluffy. Add flour
mixture, one third at a time, beating well  after each addition, and
beat until batter is smooth. Spoon batter  into prepared pan, smoothing
top, and bake in middle of oven until a  tester comes out clean, about
1 hour and 10 minutes. Cool cake in pan  on a rack 10 minutes. Invert
cake onto rack and cool completely.  Make syrup:  In a small saucepan
combine sugar and water and boil, stirring until  sugar is dissolved, 2
minutes. Remove pan from heat and stir in rum.  Cool syrup to room
temperature.  Make ice-cream mixture:  In a metal bowl stir together
ice cream and nuts and freeze until  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 evenly over
cake layer in loaf pan and top with remaining  cake layer, rounded side
up. Freeze cake, covered, until frozen hard,  about 6 hours. Cake may
be made 3 days ahead and kept frozen.  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
mixture just until sugar is dissolved. Remove bowl from pan and with
mixer beat meringue until 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 minutes, or until meringue is golden  brown.
Serve immediately.  Gourmet May 1995  Converted by MC_Buster.  Per
serving: 6638 Calories (kcal); 208g Total Fat; (28% calories from
fat); 89g Protein; 1094g Carbohydrate; 1431mg Cholesterol; 3065mg
Sodium Food Exchanges: 12 Grain(Starch); 9 1/2 Lean Meat; 0  Vegetable;
0 Fruit; 39 Fat; 61 1/2 Other Carbohydrates  Converted by MM_Buster
v2.0n.

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