How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Baked Alaska with Rum Pudding Ice Cream

4.0 by 1 people
Rate me!
  • Makes: 10 servings
  • Prep: 30 mins
  • Freeze: 4 hrs
  • Broil: 2 mins

Baked Alaska with Rum Pudding Ice Cream



  1. Brush a 3-quart metal bowl with oil. Line bowl with plastic wrap, extending the wrap over edges of bowl; set aside.
  2. In a small saucepan combine 3/4 cup rum, raisins, and dried cranberries. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Drain and cool.
  3. In a large bowl stir ice cream with a wooden spoon just until softened. Stir in raisin mixture, chocolate, cinnamon, and cloves. In a small bowl stir together 2 tablespoons rum, 2 tablespoons water, 1 tablespoon sugar, and melted butter. Cut pound cake into 1/2-inch slices. Brush cake slices with rum mixture.
  4. Pour half of the ice cream mixture into the prepared 3-quart bowl, spreading evenly. Layer half of the cake slices on top of ice cream layer, trimming cake as necessary to fit. Top with the remaining ice cream mixture and the remaining cakes slices; gently press cake into ice cream. Cover with plastic wrap. Freeze for 4 to 24 hours or until firm.
  5. Adjust baking rack to the lowest position in oven. Preheat broiler. Line a pizza pan or baking sheet with foil; set aside. For meringue, in a medium mixing bowl combine dried egg whites and 1/3 cup warm water. Beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add 1/3 cup sugar, beating until stiff peaks form (tips stand straight).
  6. Remove plastic wrap from cake. Carefully invert cake and ice cream onto the prepared pan; remove plastic wrap. Quickly spread meringue over cake and ice cream. Using the back of a spoon, add high peaks to the meringue. Broil on the lowest rack for 2 to 4 minutes or just until meringue peaks are golden. Serve immediately.

From the Test Kitchen

*Test Kitchen Tip:

Look for dried egg whites in the baking section of your supermarket.

Nutrition Facts (Baked Alaska with Rum Pudding Ice Cream)

    Per serving:
  • 503 kcal cal.,
  • 23 g fat
  • (13 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 86 mg chol.,
  • 173 mg sodium,
  • 59 g carb.,
  • 3 g fiber,
  • 45 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories



Loading... Please wait...