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Tipsy Cake (Irish)

 
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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.

Yield

4

servings

Prep

15

min

Cook

0

min

Ready

120

min

 

Ingredients

1 pound pound cake
(or angel cake), stale
4 tablespoons fruit jam
or more to taste
*
5 ounces irish whiskey
Jack Daniels
5 ounces sherry
2 cups vanilla custard
warm
*
4 ounces whipped cream

Directions

  1. 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.

  2. 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.

  3. When ready to serve, top with whipped cream and if desired garnish with mint leaves.

Notes

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 61032% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 687mg 29%
Total Carbohydrate 24g 24%
Dietary Fiber 1g 5%
Sugars g
Protein 13g
Vitamin A 4% Vitamin C 2%
Calcium 9% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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