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1
Position rack in center of oven and preheat to 350F.
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2
Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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3
Sift first 8 ingredients into medium bowl.
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4
Using electric mixer, beat sugar and oil in large bowl until well blended, about 2 minutes.
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5
Add eggs 1 at a time, beating well after each addition.
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6
Add pumpkin and vanilla; beat until blended.
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7
Gradually add dry ingredients; beat just until incorporated.
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8
Divide batter between prepared pans; smooth top with spatula.
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9
Bake cakes until tester inserted into center comes out clean, about 30 minutes.
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10
Cool completely in pans on racks.
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11
Run small knife around cakes to loosen.
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12
Turn cakes out onto racks.
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13
Stir rum, raisins, and dried cranberries in small saucepan over low heat just until warm, about 1 minute.
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14
Remove from heat; let stand 30 minutes.
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15
Drain, reserving rum and fruit separately.
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16
Whisk whipping cream and cream cheese in small bowl until smooth.
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17
Combine sugar and 2/3 cup water in heavy medium saucepan.
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18
Stir over medium-low heat until sugar dissolves.
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19
Increase heat to high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 10 minutes.
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20
Slowly and carefully whisk in cream cheese mixture (caramel mixture will bubble vigorously).
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21
Add butter; whisk until mixture is smooth, about 1 minute.
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22
Remove from heat; cool caramel icing 10 minutes, whisking occasionally.
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23
Pour 3/4 cup warm caramel icing mixture into bowl.
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24
Mix in half of reserved dried fruit mixture, 1 cup walnuts, and grated orange peel.
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25
Place 1 cake layer on 8-inch-diameter tart pan bottom or cardboard round.
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26
Brush top of cake with half of reserved rum.
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27
Spread caramel-nut filling over, leaving 1/2-inch plain border at edges.
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28
Top with second cake layer, flat side down; press to adhere.
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29
Brush top of cake with remaining rum; let stand 10 minutes to allow rum to soak in.
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30
Pour generous 1/2 cup warm caramel icing onto cake and, if necessary, spread over top with offset spatula to cover.
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31
Refrigerate cake and remaining caramel icing until icing is firm enough to spread and to adhere to sides of cake, stirring occasionally, about 1 hour.
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32
Transfer 3/4 cup chilled icing to small bowl and chill for sauce.
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33
Using offset spatula, spread remaining 1 cup icing evenly over sides of cake to cover.
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34
Mix remaining dried fruit mixture and remaining 1/2 cup walnuts in another small bowl.
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35
Sprinkle mixture in 1 1/2-inch-wide border around top edge of cake.
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36
Cover cake with cake dome and chill at least 6 hours.
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37
(Can be made 2 days ahead.
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38
Keep cake and caramel icing for sauce chilled separately.)
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39
Place cake on platter.
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40
Garnish with orange peel.
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41
Rewarm icing over low heat just until pourable.
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42
Serve cake cold with ice cream and warm caramel sauce.
