Rum N Raisin Ice Cream Cake |
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Prep Time: 15 Minutes Cook Time: 1440 Minutes |
Ready In: 1455 Minutes Servings: 15 |
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Christmas in Australia falls in the middle of summer, so I drag this recipe out every year as an alternative to hot puddings and fruit cake. Like so many recipes in my cookbook, I'm not sure where this one came from. Ingredients:
1 cup raisins, chopped |
1/4 cup glace red cherries, chopped |
1/4 cup glace green cherries, chopped |
1/4 teaspoon mixed spice |
1/2 teaspoon finely grated orange rind |
2 tablespoons dark rum |
2 liters vanilla ice cream, softened |
80 g dark chocolate, chopped |
1/3 cup hazelnuts, toasted and chopped |
chocolate curls, to decorate |
cocoa powder, to decorate |
Directions:
1. Combine fruits, rind and mixed spice with rum and let stand overnight.
2. Line 19cm square cake tin with plastic wrap and freeze until required.
3. Combine softened ice cream with fruit mixture, chocolate and nuts.
4. Spoon into prepared pan, cover and freeze overnight.
5. Turn or lift onto serving platter. Decorate with chocolate curls and dust with cocoa powder.
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