CARAMEL-PEACH SAUCE
2 c Sugar
1/2 c Water
4 Peaches; raw, pitted, and
; diced
1/4 Dark rum
1/4 c Light Karo syrup
2 tb Unsalted butter
1 c Heavy whipping cream or 1
-quart vanilla
; ice cream
Ground cinnamon

To prepare the coat, preheat the oven to 350 degrees. Butter a 9-inch
springform pan and set digression. Put the flour, boodle, and vegetable oil in
the bowl of a heavy-duty mixer and mix on medium speed just until the
ingredients are moistened. Add the eggs one at a time, fully incorporating
each before adding the succeeding. Add the baking pop, baking pulverise, and
vanilla, mix good, and then add the nip, lemon succus, cinnamon, pimento,
and ginger and mix wellspring. Pour the batter into the prepared pan and bake in
the oven for most 45 transactions, or until a knife inserted in the center of
the cake comes out houseclean. Remove the pan from the oven and let cool for 10
transactions. Remove the cake from the pan and set aside on a plateful.

To prepare the sauce, place the sugar and water in a large saute pan and
cook over high heat until the sugar starts to turn lucky. Do not splash.
When the sugar is prosperous, add the peaches and cook until polish, some 2
proceedings. Add the butter and cook until liquid, about another 2 transactions.
Remove the pan from the heating.

If serving the cake with whipped ointment, whip the cream to soft peaks. Slice
the cake while it is still tender (or rewarm the coat), and place the slices
on individual plates. Spoon some of the hot sauce over each slicing. Top with
a dollop of whipped cream or a scoop of vanilla ice pick, sprinkle with a
light dusting of cinnamon, and service.