Tipsy cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| 2 | cups | Sugar, plus extra |
| ⅛ | teaspoon | Salt |
| 1 | quart | Milk |
| 1 | pint | Dark Rum Or Whiskey |
| 1 | large | (Very) Stale Sponge Cake |
| 1 | pint | Heavy Cream |
| ¼ | pounds | Almonds, Blanched, Lightly toasted, slivered |
| 1 | small | Jar Red Maraschino Cherries |
| 1 | small | Jar Green Maraschino |
| Cherries | ||
Directions
Beat eggs one at a time until they are light and fluffy. Add sugar and salt and beat thoroughly. Scald the milk and stir into mixture.
Return to the pot and cook until thick but not long enough to curdle mixture. Remove from stove and cool. Then add 1¾ cups of rum or whiskey to the custard. Break cake into coarse pieces and line bottom of a large bowl with a layer of cake. Cover with a layer of custard and continue alternating until all the cake and custard are used.
Whip cream until it forms stiff peaks; add ¼ cup more rum or whiskey and additional sugar to taste. Cover cake with whipped cream and decorate with slivered almonds and Maraschino cherries. Place in the refrigerator for about 2 hours to ripen. It is even better the 2nd day.
Yield: 12 servings.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 04-28-95 (159) Fido: Cooking