Old Fashioned Tipsy Cake
From Frenlite cookery book, 1950
A refreshing change from conventional trifle.
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 12. The excerpt below is the record exactly as published.
OLD FASHIONED TIPSY CAKE Requirements for this are: A Victoria Sandwich (see page 13) baked in three sandwich tins 64—7-in. diameter. These can be made some days before Christmas. 1 tin Fruit—Apricots are particularly good Apricot Jam 1 oz. Blanched Almonds 1 Wineglass of Sherry or Madeira 1 pint Custard, flavoured with sherry Cream, Angelica, Cherries to decorate
Cook this with the app: pantry check, scaling, and the assistant.