Irish tipsy cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 |
Directions
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, .