Baked Alaska

February 1 is National Baked Alaska Day.

I was trying to find the recipe to make a cheat version of Baked Alaska, which I had made before, but I cannot for the life of me find it. It’s probably from early 80s Good Housekeeping Magazine (I used to look at their recipes a lot, and it was way before the Internet was a thing). So here it is entirely from memory. It was actually quite good!

• 1 pound cake, sliced horizontally in half
• 1 can fruit cocktail
• 8 chocolate-covered vanilla popsicle, popsicle sticks removed
• egg whites from 8 large eggs
• 1/8 tsp salt
• 1/4 cup sugar

1. Cover a cookie sheet with heavy duty aluminum foil.
2. Lay the sliced pound cake brown side down side by side on the aluminum foil.
3. Bring the aluminum foil up around the pound cake to form a wall around it.
4. Pour on the fruit cocktail to ensure the pound cake is saturated with the syrup.
5. Lay the popsicles over the fruit cocktail in a single layer.
6. Put the cake in the freezer in the mean time.
7. Beat the egg whites, salt, and sugar together until there are stiff peaks.
8. Preheat the oven to 425 degrees F.
9. Spread the egg whites over the entire cake. Use a fork to make a swirl pattern.
10. Bake the cake on the lowest oven shelf until meringue is light brown, 8 to 10 minutes.