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1
Make the poundcake Preheat the oven to 325 degrees and grease a 9-by-5-inch loaf pan.
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2
In a small bowl, whisk the flour with the baking powder and salt.
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3
Make the poundcake In a large bowl, using a handheld electric mixer, beat the two sticks of butter and sugar at medium-high speed until fluffy, about 3 minutes.
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4
Reduce the speed to medium-low and beat in the eggs, one at a time, and then the vanilla until combined.
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5
Reduce the speed to low and gradually add in the flour mixture until just combined.
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6
Make the poundcake Pour the batter into the prepared pan and bake for about 1 hour and 10 minutes, until a toothpick inserted in the center of the cake comes out clean.
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7
Let the cake cool completely on a rack, then slice crosswise 1 inch thick.
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8
Make the raspberry sauce In a small saucepan, combine the raspberries with the sugar and 1 tablespoon of water and bring to a boil.
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9
Reduce the heat to low and simmer for about 8 minutes, until the raspberries are broken down.
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10
Transfer the raspberries to a food processor, add the jam and process until smooth; strain through a sieve.
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11
Cover and refrigerate until cold.
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12
Make the raspberry sauce Line a nonstick 9-inch-by-5-inch loaf pan with 2 overlapping sheets of plastic wrap, allowing a 4-inch overhang on all sides.
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13
Arrange a single layer of tightly packed cake slices to cover the bottom, trimming as needed to fill in the gaps.
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14
Working quickly, spread 1 pint of the softened ice cream over the pound cake.
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15
Cover the ice cream with about 1/2 cup raspberry sauce.
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16
Freeze the cake until firm, about 30 minutes.
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17
Remove the cake from the freezer and spread the remaining 1 pint of ice cream over the frozen raspberry sauce layer.
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18
Top with another single layer of tightly packed pound cake slices (the cake will be slightly higher than the pan).
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19
Cover the cake completely with the plastic overhang and freeze until firm, at least 5 hours or overnight.
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20
Make the hot fudge Just before serving, in a medium saucepan, melt the chocolate with the butter and boiling water over low heat, whisking until smooth.
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21
Whisk in the corn syrup and sugar and cook for 6 minutes.
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22
Stir in the vanilla and salt.
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23
Make the hot fudge Loosen the ice cream cake from the pan, open the plastic wrap and invert the cake on a flat serving platter.
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24
Remove the plastic wrap.
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25
Top the cake with whipped cream, then drizzle with some of the hot fudge, letting it spill down the sides.
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26
Top the cake with cherries, then slice and serve.
