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1
Preheat the oven to 350 degrees F. Butter a 9x5x3-inch loaf pan.
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2
Using an electric mixer, cream the butter and sugar together.
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3
Occasionally scrape down the sides of the bowl.
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4
In a small mixing bowl, beat the egg yolks with the vanilla until light and frothy.
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5
With the electric mixer on medium-low, gradually add the egg yolk mixture to the butter and sugar mixture and mix for about 4 minutes.
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6
In another bowl, combine the flour, baking powder, and salt together.
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7
With the mixer running, gradually add the flour and egg whites to the butter mixer, a third at a time.
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8
Scrape down the sides of the bowl as you mix.
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9
Fold in the pralines and rum.
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10
Pour the batter into the prepared pan and bake for about 1 hour and 10 minutes or until golden and firm to the touch.
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11
Remove the pan from the oven and cool on a wire rack for 10 minutes.
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12
Remove the cake from the pan and cool on wire rack.
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13
The cake can be served warm or cooled completely.
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14
For this recipe the cake should be slightly warm.
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15
Line a 9x5x3-inch loaf pan with plastic wrap.
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16
Spread the ice cream evenly over the pan and cover the ice cream with the plastic wrap.
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17
Place the pan in the freezer and freeze until firm.
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18
Remove from the freezer and slice into about 2-inch slices.
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19
To assemble, place one piece of the pound cake in the center of each plate.
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20
Place a slice of the ice cream on top of the cake.
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21
Top the ice cream with the remaining piece of pound cake, forming a sandwich.
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22
Drizzle the entire sandwich with warm caramel sauce.
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23
Garnish each sandwich with powdered sugar and mint.
