Tipsy Cake Recipe

The best delicious Tipsy Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tipsy Cake recipe today!

Hello my friends, this Tipsy Cake recipe will not disappoint, I promise! Made with simple ingredients, our Tipsy Cake is amazingly delicious, and addictive, everyone will be asking for more Tipsy Cake.

What Makes This Tipsy Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tipsy Cake.

Ready to make this Tipsy Cake Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.


Ingredients & Directions

4 Eggs 1 pt Heavy Cream
2 c Sugar, plus extra 1/4 lb Almonds, Blanched, Lightly
1/8 ts Salt -toasted, slivered
1 qt Milk 1 sm Jar Red Maraschino Cherries
1 pt Dark Rum Or Whiskey 1 sm Jar Green Maraschino
1 lg (Very) Stale Sponge Cake Cherries

Beat eggs one at a time until they are light and fluffy. Add sugar
and salt and beat thoroughly. Scald the milk and stir into mixture.
Return to the pot and cook until thick but not long enough to curdle
mixture. Remove from stove and cool. Then add 1 3/4 cups of rum or
whiskey to the custard. Break cake into coarse pieces and line bottom
of a large bowl with a layer of cake. Cover with a layer of custard
and continue alternating until all the cake and custard are used.
Whip cream until it forms stiff peaks; add 1/4 cup more rum or
whiskey and additional sugar to taste. Cover cake with whipped cream
and decorate with slivered almonds and Maraschino cherries. Place in
the refrigerator for about 2 hours to ripen. It is even better the
2nd day.

Yield: 12 servings.

12 servings

Leave a Reply

Your email address will not be published. Required fields are marked *