Sweet Cherry Baked Alaska

 

1 1/2 quarts sweet cherry-flavored ice cream
1 baked pound cake or any loaf-shaped cake
5 egg whites
1/2 teaspoon almond extract
1/2 teaspoon cream of tarter
6 tablespoons sugar

Line an 8 1/2-by-4 1/2-by 3-inch loaf pan with plastic wrap. Spoon ice cream into lined pan, pressing ice cream to remove any air pockets. Level top of ice cream.

Horizontally cut one or two 1-inch slices from bottom of pound cake. Place bottom slice, cut side down, on ice cream. If necessary, use second slice to fill in uncovered spaces. Reserve remaining pound cake for another use. Freeze four hours or longer until ice cream is firm.

Preheat oven to 500 degrees. Beat egg whites, almond extract and cream of tartar until soft peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition. Beat meringue until stiff peaks form. Peaks should stand straight up.

Invert cake onto a baking sheet. Remove plastic wrap. Spread meringue over entire surface, sealing edges to baking sheet. Place baking sheet on lowest shelf and bake at 500 degrees for 2 to 3 minutes, or until golden. Using two spatulas, carefully lift baked Alaska to flat serving plate. Serve immediately. Serves 8.

-National Cherry Growers and Industries Foundation

Copyright 1996, The Associated Press