Tipsy Cake
INGREDIENTS for 1 large dish.-1 moulded sponge or Savoy cake, sufficient sweet wine or sherry to soak it, 6 tablespoonfuls of brandy, 2 oz. of sweet almonds, 1 pint of rich custard. AVERAGE COST, 3s. 6d.
Procure a cake that is three or four days old-either sponge, Savoy, or rice answering for the purpose of a tipsy cake. Cut the bottom of the cake level, to make it stand firm in the dish; make a small hole in the centre, and pour in and over the cake TIPSY CAKE. sufficient sweet wine or sherry, mixed with the above proportion of brandy, to soak it nicely. When the cake is well soaked, blanch and cut the almonds into strips, stick them all over the cake, and pour TOAD-IN-THE-HOLE. round it a good custard, made by our recipe' allowing 5 eggs to the pint of milk. The cakes are sometimes crumbled and soaked, and a whipped cream heaped over them, the same as for trifles.
TIME. About 2 hours to soak the cake.
SEASONABLE at any time.