Irish tipsy cake

Yield: 12 Servings

Measure Ingredient
2 \N Sponge layer cakes
¼ cup Raspberry jam
1 cup Sweet wine
1 pack (small) instant vanilla pudding
1½ cup Milk
1 cup Blanched; slivered almonds

Spread the cake layers with jam; arrange in a glass serving bowl. Sprinkle with ¾ cup wine; let stand 1 hour in the refrigerator. Blend pudding mix with milk and remaining wine. Beat with a rotary beater until thickened.

Pour the custard over the cake; stud with almonds. Serves 8.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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