Triple-caramel Cake

Description
Adapted from a Fine Cooking magazine recipe cited as one of the editors' all-time favourites. It was reprinted in Best American Recipes 2005 – 2006 by Fran McCullough and Molly Stevens.
 * Contributed by Catsrecipes Y-Group
 * Makes about 12 servings

Ingredients

 * 3 cups whipping cream
 * 2½ cups granulated sugar
 * ¾ cup unsalted butter, at room temperature
 * 4 large eggs, at room temperature
 * 2 cups unbleached all-purpose flour
 * 1½ tsp baking powder
 * ⅛ tsp salt

Directions

 * 1) In medium pan on medium heat, bring 2 cups cream to boil.
 * 2) Turn off heat but leave pan on burner.
 * 3) Meanwhile, put 1 cup sugar in another medium pan on medium heat.
 * 4) Leave undisturbed until sugar begins to melt and darken.
 * 5) Gently shake pan to distribute sugar.
 * 6) Remove from heat when sugar has all melted and is dark amber, about 5 minutes.
 * 7) While stirring constantly with wooden spoon, slowly pour in hot cream to make caramel.
 * 8) Return pan to burner.
 * 9) Turn heat to low.
 * 10) Boil gently, stirring often, 5 minutes.
 * 11) Set aside at least 30 minutes, stirring often, until cool.
 * 12) Pour into 2-cup measure.
 * 13) Grease and flour 10-inch, non-stick bundt pan with removable bottom.
 * 14) Using electric mixer at medium speed, beat butter and remaining 1½ cups sugar in large bowl until fluffy.
 * 15) Beat in eggs 1 at a time until blended.
 * 16) Scrape sides of bowl.
 * 17) Beat on medium-high until fluffy.
 * 18) Sift flour, baking powder and salt into medium bowl.
 * 19) At low speed, mixing until barely incorporated, beat half of flour into batter, then 1 cup caramel, then remaining flour.
 * 20) Scrape sides of bowl.
 * 21) Finish blending gently with spatula.
 * 22) Refrigerate remaining caramel.
 * 23) Pour batter into prepared pan.
 * 24) Bake on lower rack of preheated 325°F oven until tester comes out clean, about 45 minutes.
 * 25) Cool on wire rack 10 minutes.
 * 26) Unmould and cool completely on rack.
 * 27) Bring remaining caramel to room temperature.
 * 28) Drizzle ½ cup over cake.
 * 29) Just before serving, whip remaining 1 cup cream until firm peaks form.
 * 30) Fold in about ⅓ cup caramel, leaving streaks (you will have some caramel left over)
 * 31) Cut cake and serve with dollops of caramel cream.