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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Italian Tipsy Cake Recipe

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This recipe for Italian Tipsy Cake is from The Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 layers (9-in sponge, white, or yellow cake - split after baking)
1 small pkg. vanilla mix (not instant)
1 1/2 cup milk
1 teaspoon grated lemon peel
2 cups heavy cream (too much, try 1 1/2 cups)
1/4 cup sugar
2 teaspoons vanilla
1/2 cup dark rum
1 cup strawberry jam or preserves (raspberry is good, too)
Directions:
Directions:
Bake layers, cool and split. Cook pudding according to directions except use only 1 1/2 cups milk. Add lemon peel. Cool the pudding with plastic wrap placed directly on surface, to avoid any air from touching the top of the pudding. Combine heavy cream and sugar; whip until stiff. Add vanilla, fold 1 cup into cooled pudding. Keep rest well chilled. Place one cake layer on large serving plate; sprinkle with about 2 tablespoons rum; spread with 2 or 3 tablespoons jam and one-third of the pudding. Repeat with two more layers of cake, rum, jam, and pudding. Put on top layer. Sprinkle with last of rum; spread with jam. Frost sides of cake with the whipped cream making a pretty ruffled rim around the top edge but leaving jam uncovered. Chill, if possible, a good 24 hous before serving. This seems to blend the flavors better.
Personal Notes:
Personal Notes:
Recipe from Rosamond Thex (the priest's housekeeper)

 

 

 

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