SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Baked Alaska with Christmas Rum Pudding Ice Cream

Makes: 10 to 12 servings
Prep 30 mins Freeze 4 hrs Broil 2 mins
Baked Alaska with Rum Pudding Ice Cream
  •  Vegetable oil
  • 3/4  cup  dark rum or orange juice
  • 1/2  cup  raisins
  • 1/2  cup  dried cranberries
  • 1 1/2  quarts  vanilla ice cream
  • 4  ounces  dark chocolate (70 percent cocoa), coarsely chopped
  • 1/2  teaspoon  ground cinnamon
  • 1/2  teaspoon  ground cloves
  • 2  tablespoons  dark rum or orange juice
  • 2  tablespoons  water
  • 1  tablespoon  sugar
  • 1  tablespoon  butter, melted
  • 1 10 3/4 ounce  frozen pound cake, thawed
  • 1/3  cup  dried egg whites,* such as Just Whites
  • 1/3  cup  warm water
  • 1/3  cup  sugar

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)
  • Servings Per Recipe 10,
  • cal. (kcal) 503,
  • Fat, total (g) 23,
  • chol. (mg) 86,
  • sat. fat (g) 13,
  • carb. (g) 59,
  • Monounsaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 45,
  • pro. (g) 6,
  • vit. A (IU) 534,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 173,
  • Potassium (mg) 312,
  • calcium (mg) 131,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe