Tipsy Cake

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
1.0 dish
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Soak the sponge-cakes, which should be stale (on this account they should be cheaper), in a little raisin wine.
  2. Arrange them on a deep glass dish in four layers.
  3. Put a layer of jam between each layer of sponge-cakes.
  4. Pour round them a pint of custard.
  5. Decorate the top with cut preserved fruit.
Original Text
AN EASY WAY OF MAKING A TIPSY CAKE. 1488. INGREDIENTS.—12 stale small sponge-cakes, raisin wine, 1/2 lb. of jam, 1 pint of custard No. 1423. Mode.—Soak the sponge-cakes, which should be stale (on this account they should be cheaper), in a little raisin wine; arrange them on a deep glass dish in four layers, putting a layer of jam between each, and pour round them a pint of custard, made by recipe No. 1423, decorating the top with cut preserved fruit. Time.—2 hours to soak the cakes. Average cost, 2s. 6d. Sufficient for 1 dish. Seasonable at any time.
Notes
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