Tipsy Cake
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
The flavor of vanilla harmonizes well with sherry and apricot jam.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 226. The excerpt below is the record exactly as published.
A small quantity of essence of vanilla is also very useful to give tone to jelly. What I mean by giving tone is this. Do not add a sufficient quantity of vanilla essence to the jelly to make it vanilla jelly, but only a few drops to. impart a slight richness of flavour, which nothing else will do, just in the same way as in colouring jelly we may add one or two drops of cochineal to give it a slight tone, without adding sufficient to make the mould of jelly pink. Perhaps one of the nicest sweets that can be made is tipsy cake, made from stale sponge cakes or brioche cake, spread with apricot jam. If the tipsy cake is made from cake which has been cut in slices horizontally, spread these slices with a thin layer of jam, and then pile them up so as to regain the original shape of the cake. Now soak the cake in some wine, sherry being very good for the purpose, and let the cake thoroughly soak up the wine. Now pour over it a good rich custard flavoured with vanilla. Then take some almonds
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