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Pumpkin Baked Alaska




Source of Recipe


unknown


List of Ingredients




1 quart vanilla ice cream, softened
2 teaspoons pumpkin pie spice
2 eggs
1-1/4 cups sugar, divided
3 tablespoons plus 5 teaspoons water, divided
1/2 teaspoon vanilla extract
2/3 cup cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
5 egg whites
1/2 teaspoon cream of tartar
1 teaspoon rum extract
2 tablespoon sliced almonds, toasted
In a bowl, combine the ice cream and pumpkin pie spice. Transfer to a 1-1/2-qt. bowl lined with plastic wrap; freeze until set.



Recipe



Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners’ sugar; set aside.

In a mixing bowl, beat eggs, 1/2 cup sugar, 3 tablespoons water and vanilla until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. Pour into prepared pan. Bake at 375° for 12-14 minutes or until cake springs back when lightly touched. Immediately run a knife around the edge of the pan; invert onto prepared kitchen towel. Gently peel off waxed paper; cool completely.

Place cake on an ungreased freezer-to-oven-safe platter or foil-lined baking sheet. Unmold ice cream onto cake; remove plastic wrap. Return to freezer.

In a heavy saucepan or double boiler, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 10 minutes. Remove from the heat. Add extract; beat until stiff peaks form, about 4 minutes. Spread meringue over frozen ice cream and cake, sealing meringue to the platter; sprinkle with almonds. Freeze until ready to serve, up to 24 hours.

Just before serving, broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately. Yield: 12 servings.