Rum N Raisin Ice Cream Cake

Total Time
24hrs 15mins
Prep 15 mins
Cook 24 hrs

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 Nutrition

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.

Reviews

(1)
Most Helpful

Very festive! I can see how this would be a great Christmas recipe - although it's pretty good in May, too! The flavours are reminiscent of Christmas cake (in a very subtle way). I used a food processor to chop all the "chopped" ingredients quite finely, using all red cherries instead of mixed red and green, and I made a half-batch of the recipe - but accidentally forgot to half the amount of rum. It worked very well, despite my error :-) Reviewed for Pick A Chef, Spring 2007.

Syrinx May 14, 2007

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