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1
Caramel Sauce: Put 1 cup of the sugar in a heavy medium saucepan over medium heat.
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2
Leave undisturbed until the sugar begins to melt and darken.
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3
Gently shake the pan to distribute the sugar and to keep the melted sugar from burning.
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4
When all the sugar has melted and the caramel is very dark amber, remove from the heat.
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5
Slowly add 2 cups of the cream, stirring constantly with a wooden spoon.
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6
Be careful, as the caramel tends to boil upwards.
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7
Don't worry if the caramel hardens; it will melt as the sauce boils.
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8
Return the pan to the heat and keep the sauce at a gentle boil.
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9
Stir constantly until the sauce is smooth and has boiled about five minutes.
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10
Remove from the heat and set aside for at least 30 minutes, stirring often, until the sauce is barely warm to the touch.
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11
Measure one cup of the caramel to add to the cake batter and refrigerate the rest.
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12
Cake: Heat the oven to 325 degrees F and grease and flour a 12-cup bundt pan.
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13
Sift the flour, baking powder, and salt together.
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14
With an electric mixer, cream the softened butter and remaining 1 1/2 cups of sugar until light and fluffy.
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15
Mix in the eggs, one at a time, waiting until each egg is incorporated before adding the next.
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16
Use a large spatula to fold the dry ingredients into the creamed butter, sugar, and eggs alternately with the reserved cup of caramel, beginning and ending with the dry ingredients.
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17
Fold in the ingredients gently but thoroughly.
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18
Pour the batter into the prepared pan and bake until a skewer comes out clean, 35 to 40 minutes.
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19
Set on a rack for about 10 minutes and then unmold and cool completely on the rack.
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20
Bring the rest of the caramel sauce to room temperature.
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21
When the cake is cool, glaze it by drizzling half of the remaining caramel sauce over the top.
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22
Whip the remaining one cup of cream until it holds firm peaks.
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23
Fold in the last third of the caramel gently, leaving streaks visible.
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24
Serve with the cake.
