Sponge cake soaked in alcohol, in various forms. (Mrs.B, etc). The same name is used in the Southern USA for a sherry trifle.
Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);
TIPSY CAKE OR BRANDY TRIFLE
The old fashioned mode of preparing this dish was to soak a light sponge or Savoy cake in as much good French brandy as it could absorb, then to stick it full of blanched almonds cut into whole length spikes, and to pour a rich cold boiled custard round it. It is more usual now to pour white wine over the cake or a mixture of wine and brandy with this the juice of half a lemon is sometime mixed.
Tipsy Cake Pudding
Tipsy D'Arcy Spice Apples
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY