TIPSY CAKE (TRIFLE) - 1950'S
From a feature of recipes through the ages in our state paper. Times and servings are estimated. What FC calls Jello we call Jelly and it is usually sold in 2 x 9 gram sachets to a packet.
Provided by ImPat
Categories Dessert
Time 1h20m
Yield 1 tipsy cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Place the milk and cream into a bowl and set over simmering water and heat until just on the cusp of boiling.
- Meanwhile whisk together eggs, sugar, cornflour and vanilla.
- Pour hot milk on to the eggs and whisk well.
- Return the bowl to the soft heat of the simmering water and stir constantlyu, but gently for 3 to 4 minutes.
- The custard is ready when it has thickened to a smooth, velvety consistency, do not allow it to boil, remove from the heat and place a piece of cling film on the surgace of the custard to stop a skin forming and chill until required.
- To assemble the trifle, using a retty bowl (cut crystal for preference) arrange sponge cake in the base and sprinkle with brandy, then top with half the cherries and a thin layer of cream.
- Form another thin layer of cake cubes, sprinkle with brandy, then top with jelly and half the custard.
- Add to the custard the remaining cherries, another splash of brandy and top with any remaining custard and cream.
- Decorate with cubes of cut jelly.
TIPSY CAKE
Categories Cake Milk/Cream Mixer Egg Dessert Bake Strawberry Sherry Birthday Chill Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Make frosting:
- Bring milk and cream just to a boil in a 3-quart heavy saucepan and remove from heat. Whisk together yolks, sugar, cornstarch, and a pinch of salt in a bowl and add hot milk mixture in a slow stream, whisking constantly. Pour custard into pan and boil, whisking, until thick and smooth, about 1 minute. Force custard through a fine sieve into a bowl. Set bowl of custard frosting in a larger bowl of ice and cold water, then cool, stirring occasionally, until cold. Chill frosting, its surface covered with plastic wrap to prevent a skin from forming, 2 hours.
- Make cake layers:
- Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and line bottoms with wax paper. Butter paper and dust with flour, knocking out excess. Sift together 1 1/2 cups cake flour, baking powder, and salt. Beat together butter, sugar, and vanilla in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, then yolk, beating well after each addition. With mixer on low speed, alternately add milk and flour mixture in 4 batches, beginning and ending with milk (mixture will look curdled; do not overbeat).
- Divide batter between cake pans, smoothing tops. Bake in middle of oven until pale and a tester comes out clean, about 20 minutes. Run a thin knife around edges of pans and invert layers onto a rack. Carefully remove wax paper and cool layers completely.
- Assemble cake:
- Halve cake layers horizontally with a long serrated knife. Arrange 1 cake half, cut side up, on a plate and brush with 2 tablespoons Sherry. Spread evenly with 3 tablespoons jam. Repeat with remaining 3 layers, ending with a layer cut side down. Brush top with Sherry. Frost cake with custard.
TIPSY CAKE
If you have a pound cake that is quickly going stale then have I got a recipe for you! Made with brandy and wine this is not your average poke-hole cake, this one is strictly for the big boys. From the Lubec Women's Club and oh what these women cook up when no body's watching!
Provided by Julie Bs Hive
Categories Dessert
Time 45m
Yield 8-9 serving(s)
Number Of Ingredients 5
Steps:
- Blend wine and brandy together. Make holes in the cake with a skewer and pour liquor over cake. Let is seep through cake. Stick the almonds all over the cake then cover with your favorite custard sauce.
- Let sit in a cool place about 30 minutes before serving.
Nutrition Facts : Calories 942.1, Fat 30.5, SaturatedFat 9.2, Cholesterol 318.9, Sodium 455.9, Carbohydrate 101.5, Fiber 3.2, Sugar 3.2, Protein 14.7
JACK DANIEL'S TIPSY CAKE
I wanted to post this so I don't ever lose it again. In college, my bestest friend, Alan, and I visited the Opryland Hotel with his parents at Christmas. In one of the gift shops in the hotel, they sell these, as well as at the little shop in Lynchburg. She served this cake and coffee after we got back to their place and opened presents. It was glorious (and not cheap by any means). So, I came home and started searching, playing, and experimenting. I found this through Google and it's exactly like what we had that night. If you're wondering what it's like..think chocolate-coffee-flavored cake on a bender. YUM!
Provided by Redneck Epicurean
Categories Dessert
Time 2h
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 350-375 degrees, depending on how your oven bakes (it's different for everyone!).
- Melt chocolate and set aside to cool down a bit.
- Dissolve the coffee granules in the boiling water. When dissolved, stir in the cold water. Add the whiskey and set aside.
- In a large electric mixer, cream the butter, vanilla, and sugar. Add the eggs, one at a time, beating well after each addition. Add the chocolate.
- With the mixer on low, add the flour alternating with the coffee/whiskey mixture.
- ****The batter WILL BE THIN & RUNNY.**** Do NOT add more flour.
- Pour into two prepared loaf pans (I always make one small and one large-one to keep, one to give away.).
- Bake until a toothpick comes out clean, about an hour to an hour and a half. Cool. Sprinkle with powdered sugar when serving.
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- In a small microwave-safe bowl combine unsweetened chocolate and sweet chocolate. Microwave, uncovered, on 100-percent power (high) for 1 minute; stir. Microwave, uncovered, for 30 seconds more; stir until smooth. Cool slightly.
- In a 2-cup glass measure combine coffee crystals and boiling water, stirring to dissolve coffee crystals. Add enough cold water to coffee to measure 1-1/2 cups. Stir in the 1/2 cup bourbon.
- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping side of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Alternately add flour mixture and coffee mixture to chocolate mixture, beating on low speed after each addition just until combined. Pour batter into prepared pan, spreading evenly.
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