Spiced Pumpkin Cake With Caramel Icing

Directions

1. For Cake: Position rack in center of oven and preheat to 350 degrees. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
2. Sift first 8 ingredients into medium bowl. Using electric mixer, beat sugar and oil in large bowl till well blended, about 2 min. Add in Large eggs 1 at a time, beating well after each addition. Add in pumpkin and vanilla; beat till blended. Gradually add in dry ingredients; beat just till incorporated. Divide batter between prepared pans; smooth top with spatula.
3. Bake cakes till tester inserted into center comes out clean, about 30 min. Cold completely in pans on racks. Run small knife around cakes to loosen. Turn cakes out onto racks.
4. For Icing And Filling: Stir rum, raisins, and dry cranberries in small saucepan over low heat just till hot, about 1 minute. Remove from heat; let stand 30 min. Drain, reserving rum and fruit separately.
5. Whisk whipping cream and cream cheese in small bowl till smooth. Combine sugar and 2/3 c. water in heavy medium saucepan. Stir over medium-low heat till sugar dissolves. Increase heat to high; boil without stirring till syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 10 min. Slowly and carefully whisk in cream cheese mix (caramel mix will bubble vigorously). Add in butter; whisk till mix is smooth, about 1 minute. Remove from heat; cold caramel icing 10 min, whisking occasionally.
6. Pour 3/4 c. hot caramel icing mix into bowl. Fold in half of reserved dry fruit mix, 1 c. walnuts, and grated orange peel. Place 1 cake layer on 8-inch-diameter tart pan bottom or possibly cardboard round. Brush top of cake with half of reserved rum. Spread caramel-nut filling over, leaving 1/2-inch plain border at edges. Top with second cake layer, flat-side down; press to adhere. Brush top of cake with remaining rum; let stand 10 min to allow rum to soak in.
7. Pour generous 1/2 c. hot caramel icing onto cake and, if necessary, spread over top with offset spatula to cover. Chill cake and remaining caramel icing till icing is hard sufficient to spread and to adhere to sides of cake, stirring occasionally, about 1 hour.
8. Transfer 3/4 c. chilled icing to small bowl and refrigeratefor sauce. Using offset spatula, spread remaining 1 c. icing proportionately over sides of cake to cover. Mix remaining dry fruit mix and remaining 1/2 c. walnuts in another small bowl. Sprinkle mix in 1 1/2-inch-wide border around top edge of cake. Cover cake with cake dome and refrigerateat least 6 hrs. (Can be made 2 days ahead. Keep cake and caramel icing for sauce chilled separately.)
9. Place cake on platter. Garnish with orange peel. Rewarm icing over low heat just till pourable. Serve cake cool with ice cream and hot caramel sauce.
10. This recipe yields 10 to 12 servings.
11. Description: "Dark rum moistens the cake layers and adds another festive flavor to this beautiful and delicious holiday dessert. The cake can be made and chilled two days ahead."