Baked Alaska Recipe

posted: 04/11/12
DCL | Marie G. Kelley, Food Stylist, Kelley Productions International


1 pound cake, 1 lb. frozen loaf

1/2 gallon vanilla ice cream, in brick box

2 cups fresh strawberries, sliced and sweetened with 2 tablespoons sugar

1 dozen egg whites

1 cup powdered sugar

2 cups orange-flavored liqueur (imitation orange liqueur will not work)


Slice pound cake horizontally into five thin slices. To build cake: Place one slice on foil-lined baking pan. Remove ice cream from box. Cut into two pieces and place on top of cake slice. Place two slices of cake along the long sides of ice cream. Cut one slice in half and place on ends. Spoon strawberries on top of ice cream and place last slice of cake over top. Press together firmly with hands to form compact loaf cake. Sprinkle over all with 1 cup orange liqueur. Set aside in freezer while making meringue. (This can be made ahead to this point. Wrap tightly in foil to avoid drying out.)

Preheat oven to 450 degrees F.

To make meringue: Beat egg whites on high until soft peaks form. Gradually add powdered sugar, beating constantly until stiff peaks form. Working quickly, place one-third of the meringue in a pastry bag. Set aside. Completely cover cake with remaining meringue, spreading evenly and completely, sealing bottom edge. With pastry bag, decorate top and sides. Set in 450-degree oven for 4-5 minutes, or until meringue is lightly browned. Quickly slide onto a chilled serving plate. To flambe', heat orange liqueur and pour over cake. Light immediately.

Slice and serve immediately. (If not ready to serve immediately, place baked Alaska in freezer so ice cream does not melt. Flambe' when ready to serve.) Serves 8-10.

More on
Deadliest Catch