"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

HALF-STALE SPONGE CAKE Recipe

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This recipe for HALF-STALE SPONGE CAKE, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Wednesday, July 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 LGE. SPONGE CAKE
ANY FRUIT, CANNED, FRESH POACHED IN SUGAR AND WATER AND STRAINED (OPTIONAL)
PINT THICK CUSTARD
PINT WHIPPED CREAM OR KOOL WHIP

SMALL GLASS OF LIQUER OF YOUR CHOICE
(SHERRY, CHERRY HERRING,ETC.)

GRATED CHOC.,ALMOND SLIVERS, GLACED
CHERRIES TO DECORATE

Directions:
Directions:
BREAK UP CAKE AND PLACE IN LGE. DISH.
POUR LIQUER OVER AND PLACE IN FRIDGE FOR AT LEAST AN HOUR TO ABSORB. SPREAD THE FRUIT OVER AND THEN ADD THE CUSTARD.
TOP WITH WHIPPED CREAM OR KOOL WHIP AND DECORATE.

ABSOLUTELY DELICIOUS!

Personal Notes:
Personal Notes:
FROM THE NAME OF THIS RECIPE, WE SUPPOSE THE SPONGE CAKE SHOULD BE HALF-STALE.

 

 

 

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