Baked Alaska with Rum Pudding Ice Cream


Celebrate your next birthday or holiday with our classic baked Alaska recipe. With rum raisin cream and pound cake on the inside, plus meringue on the outside, this French dessert has layer upon layer of flavor.

Baked Alaska Rum Pudding Ice Cream Cake
Photo: Kritsada Panichgul
Prep Time:
30 mins
Freeze Time:
4 hrs
Broil Time:
2 mins
Total Time:
4 hrs 32 mins


  • Vegetable oil

  • ¾ cup dark rum or orange juice

  • ½ cup raisins

  • ½ cup dried cranberries

  • 1 ½ quart vanilla ice cream

  • 4 ounce dark chocolate (70 percent cocoa), coarsely chopped

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground cloves

  • 2 tablespoon dark rum or orange juice

  • 2 tablespoon water

  • 1 tablespoon sugar

  • 1 tablespoon butter, melted

  • 1 10.75 ounce frozen pound cake, thawed

  • cup dried egg whites,* such as Just Whites

  • cup warm water

  • 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.

*Test Kitchen Tip:

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

Nutrition Facts (per serving)

503 Calories
23g Fat
59g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 503
% Daily Value *
Total Fat 23g 29%
Saturated Fat 13g 65%
Cholesterol 86mg 29%
Sodium 173mg 8%
Total Carbohydrate 59g 21%
Total Sugars 45g
Protein 6g
Vitamin C 0.6mg 3%
Calcium 131.3mg 10%
Iron 2.2mg 12%
Potassium 312mg 7%
Folate, total 4mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles