Tipsy Cake

Tipsy cake is an English sweet cake dessert that originated in the mid-18th century. This Irish version is made with cubes of sponge cake, coated in jam, laced with Irish whiskey and sherry and topped with vanilla pudding and sweetened whipped cream.

Recipe Ingredients:

1 pound stale sponge, pound and/or angel food cake
3 tablespoons jam (any flavor desired)
1 ounce Irish whiskey
5 ounces sherry
1 (4-serving size) vanilla pudding and pie filling (not instant) or 2 cups warm homemade custard
2 cups lightly sweetened whipped cream or nondairy topping

Cooking Directions:

1. Break up the cake or cakes and gently mix the jam throughout, the mixture does not have to be completely even. Place in a glass bowl.
2. Mix sherry and whiskey and sprinkle over cake. Press down lightly.
3. Prepare pudding mix according to package directions and pour warm pudding over the cake. Chill.
4. Spoon sweetened whipped cream over top and serve.

Makes 4 servings.