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CAKE:
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1. With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of an 8-inch springform cake pan.
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2. Combine the milk, raisins and ¼ cup of sugar in a heavy 2- to 3-quart saucepan, and bring to a boil over moderate heat, stirring until the sugar dissolves.
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3. Stirring constantly, pour the cornmeal into the boiling liquid in a slow, thin stream and continue to stir for 2 or 3 minutes, until the porridge is smooth and thick.
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4. Remove the pan from the heat and beat in the 4 tablespoons of butter bits, the rum and the vanilla. Pour the batter into the cake pan, then spread out the batter evenly with a spatula.
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5. Refrigerate for a least 2 hours, or until the cake is firm and thoroughly chilled.
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CARAMEL SAUCE:
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1. About ½ hour before serving, prepare the caramel sauce. In a small saucepan, warm the evaporated milk and the 3 tablespoons of butter over moderate heat, stirring constantly until the butter is completely melted and small bubbles appear around the edge of the pan. Set aside off the heat.
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2. In a heavy 1- to 1½ -quart saucepan, bring 1 cup of sugar and the ¼ cup of water to a boil over high heat, stirring until the sugar dissolves.
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3. Stir in the cream of tartar and boil the syrup briskly over moderate heat, gently tipping the pan back and forth almost constantly, until the syrup turns a deep golden brown.
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4. Then pour in the hot milk mixture in a thin stream, stirring constantly with a large spoon until the caramel has thoroughly dissolved. Remove the pan from the heat.
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5. To serve the "gateau mais", remove the sides of the cake pan. Run a long metal spatula under the cake and carefully slide it onto a large platter.
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6. Serve the caramel sauce separately in a small bowl or sauceboat either warm or at room temperature.
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