Tipsy Cake
Yield
4 servingsPrep
15 minCook
?Ready
15 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cake
pound or angel food, stale |
* |
| 3 | tablespoons |
fruit jam
|
|
| 1 | x |
whiskey
|
* |
| 5 | ounces |
sherry
|
|
| 1 | pint |
custard
warm |
* |
| 10 | ounces |
whipped cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cake
pound or angel food, stale |
* |
| 45 | ml |
fruit jam
|
|
| 1 | x |
whiskey
|
* |
| 144.5 | ml/g |
sherry
|
|
| 473 | ml |
custard
warm |
* |
| 289 | ml/g |
whipped cream
|
|
Directions
Break up the cake or cakes and gently mix the jam through -- the mixture does not have to be completely even.
Place in a glass bowl.
Mix sherry and whisky and sprinkle over cake.
Press down lightly.
Pour custard over the cake, and chill.
Then spoon whipped cream over top and serve.
