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GIPSY CAKE (this is generally known as Tipsy Cake)

Take a good stale spongecake, and in choosing the size, consider the glass dish in which it is to be served. Prick it through in several places with a knitting-needle or skewer, and soak it in sweet wine and brandy. As the liquid runs into the dish, pour it over again. Blanch some sweet almonds. Cut them length-ways into spikes, and stick these into the cake. Pour a good custard into the dish, and serve as soon as possible. Time, half an hour to soak the cake. (See also TIPSY CAKE.)