Chef Lynn Crawford celebrates the flavours of the East Coast with her fun take on the classic baked Alaska. Be sure to coat the unmolded ice cream and cake completely with meringue before baking!
Gingerbread Cake1 1/2 cups all purpose flour
1 tbsp ground ginger
1 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp cloves
1/2 tsp salt
1/2 tsp baking soda
1/2 cup buttermilk
2 tsp vanilla extract
1/2 cup butter, softened
1 cup brown sugar
1/2 cup molasses
Ice Cream8 cups (2 L) good quality vanilla ice cream
1 recipe Cranberry Sauce
zest of 1 orange
1/4 cup candied orange zest
Cranberry Sauce1/2 cup sugar
1/2 cup water
2 cups cranberries
Meringue6 egg whites
1 cup white sugar
pinch cream of tartar
For Gingerbread Cake
- Heat oven to 350°F and arrange a rack in middle. Butter and line a 9-inch round cake pan.
- Combine flour, ginger, baking soda, cinnamon, salt, allspice, and cloves in a large bowl. Whisk dry ingredients to combine. In a separate medium bowl, stir together buttermilk and vanilla until combined.
- Combine butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light in color and fluffy, about 5 minutes. Beat in molasses until well combined then add eggs, one at a time, beating after each addition until well incorporated.
- Stop mixer and scrape bowl and paddle. Add one third flour mixture beating on low speed just until flour is incorporated. Add half buttermilk mixture and once batter is smooth add another third flour mixture. Add remaining buttermilk and mix until incorporated.
- Add remaining flour mixture, and beat until incorporated and smooth.
- Pour into prepared pan. Bake until a toothpick inserted in the middle comes out clean and cake is pulling away from sides of pan, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.
For Cranberry Sauce
- In a small saucepan, combine all ingredients and bring to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst. Let cool completely.
For Ice Cream and Cake Base
- Soften ice cream slightly in a large mixing bowl. Swirl in cranberry sauce, orange zest and candied orange pieces.
- Line a 9 inch diameter metal bowl with plastic wrap. Transfer flavoured ice cream to lined metal bowl and place round of gingerbread cake on top.
- Return to freezer and let set until completely frozen, at least one hour.
- In a very clean mixing bowl (any grease will prevent whites from getting light and airy), in a stand mixer with a whisk attachment, whip egg whites until foamy.
- Slowly stream in sugar, and add a pinch of cream of tartar. Continue to whip until stiff glossy peaks, about 5 minutes.
For Final Assembly
- Preheat oven to 400 F.
- Invert ice cream and cake base onto a 12 inch oven proof pie pan. Remove plastic wrap.
- Dollop meringue over the ice cream base, making sure all surface area is covered completely (otherwise the ice cream will melt!).
- Bake, watching closely, until meringue just starts to become golden brown and roasted in places. Remove from oven immediately.
- Slice and serve!