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.
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
- 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.
- Mix sherry and whiskey and sprinkle over cake. Press down lightly.
- Prepare pudding mix according to package directions and pour warm pudding over the cake. Chill.
- Spoon sweetened whipped cream over top and serve.
Makes 4 servings.