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Tipsy Cake Recipe

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This recipe for Tipsy Cake is from Our Favorite Recipes From Mom, 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:  
SPONGE CAKE
1 c. sugar
4 eggs
2 tsp. vanilla
1 c. self rising flour

CUSTARD
3 eggs slightly beaten
1/4 c. sugar
1/4 tsp. salt
2 c. milk scalded
1 tsp. vanilla or use enough rum or brandy to taste
whip cream and nuts
Directions:
Directions:
SPONGE CAKE
Beat eggs with high speed. Add sugar and continue to beat at high speed. Add flour and beat at low speed, add vanilla. Pour into wax paper lined 9 by 13 pan.
Bake at 300º for 15 or 20 minutes or until golden brown.

CUSTARD
Combine eggs,sugar and salt-slowly stir into slightly cooled milk. Cook in top of a double broiler over hot water, stirring constantly. As soon as custard coats a metal spoon, remove from heat.Add vanilla or rum. May make custard the day before, it thickens better. Add the rum on the day you are serving it.
Break up cake and place in the bottom of a large bowl.Layer custard ,whip cream and nuts. repeat layers.
Personal Notes:
Personal Notes:
Grandma Fleig's recipe. It was enjoyed around Thanksgiving and Christmas.

 

 

 

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