Tipsy Cake Recipe - Cooking Index
Tipsy Cake Recipe - Cooking Index
| 1 lb | 454g / 16oz | Stale cake (pound, angel) |
| 3 tablespoons | 45ml | Jam |
| 3 oz | 85g | Whisky |
| 5 oz | 142g | Sherry |
| 1 | Warm custard | |
| 10 oz | 284g | Whipped cream |
Break up the cake or cakes and gently mix the jam through -- the mixture does not have to be completely even.
Place in a glass bowl.
Mix sherry and whisky and sprinkle over cake.
Press down lightly. Pour custard over the cake, and chill.
Then spoon whipped cream over top and serve.
Source:
Am. Diabetes Assoc Holiday Cookbook by Betty Wedman, 1986
Average rating:
10 (2 votes)
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