Tipsy Cake (Irish)
Jack Daniels Tipsy Cake recipe that's super easy to make with ready Devon custard and leftover pound cake. An Irish cake popular in Chicago as well as Tennesse.
(or angel cake), stale
or more to taste
Break up the cake into roughly 1 to 1 ½ inch (2 ½ to 3 ½ cm) cubes/pieces. Mix gently with the fruit jam, just enough to distribute. Place into a glass bowl (a trifle dish works well) or divide among individual serving dishes.
Sprinkle the Jack Daniels (or Irish whiskey) and sherry mixture and sprinkle roughly evenly over the cake. Push down lightly with a spoon to even things out. Pour slightly warmed custard evenly over all. Chill for at least one hour.
When ready to serve, top with whipped cream and if desired garnish with mint leaves.
Any liquor can be substituted as desired.
To make Jack Daniels Tennesse Tipsy Cake adopt Jack Daniels; to make a Chicago Tipsy cake use Irish whiskey; etc.
We will break up the cake, place half into serving cups and spoon ½ the jam over then top with more cake and more jam into layers. This helps to prevent the cubes of cake from breaking up.
It's a good idea to warm the jam slightly in the microwave so that it's easier to distribute.
You can make your own custard, but to make prep quick and easy we'll buy a can of Devon custard from the grocer.