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Tipsy Cake

I large sponge cake I gill (1/2 cup) sherry wine I gill (1/2 cup) brandy 1/2 pints (3 cups) boiled custard I gill (1/2 cup) blanched almonds Bake a sponge cake in a fancy mold and allow it to become stale. Place the cake on a dish, and pour over the sherry and brandy; as it runs round Cakes the dish, spoon it up and pour over again; continue in this way until the liquor is all used up. Blanch the almonds, cut them in strips, and stick them all over the cake. At serving time place the cake on a pretty dish and pour the custard round.

Serve cold.