Tipsy Cake

Ingredients

• 1 large sponge cake
• 1 tumblerful of mixed sherry and brandy
• 1 lemon
• 1 oz. of sugar
• 4 ozs. of almonds
• 2 pints of custard

Method

1. 1

   Take a stale sponge cake that has been baked in a pretty mould.

2. 2

   Pour as much mixed sherry and brandy over it as it will absorb, taking the liquor that flows into the dish, and pouring it over the cake again and again.

3. 3

   Pour the juice of a lemon that has been previously sweetened over the cake.

4. 4

   Blanch some sweet almonds, cut in four pieces lengthways; stick all over the cake.

5. 5

   Prepare a rich cream custard, and when cold pour round the cake.

6. 6

   Serve cold.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 42. The excerpt below is the record exactly as published.

Tipsy Cake. For Ten ok Twelve Persons. — 1 large sponge cake; 1 tumblerful of mixed sberry and brandy ; 1 lemon ; 1 oz. of sugar ; ozs. of almonds ; pints of custard

Cook this with the app: pantry check, scaling, and the assistant.