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 Cake pieces soaked in wine or rum etc. Served with fruit, cream or custard (Soyer 1845)  Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);397. Tipsy Cake.- Cut a small Savoy cake in slices, put them into a basin, and pour some white wine and a little rum over; let soak for a few hours, put into a dish, and serve with some custard round. It, may be decorated with a few blanched almonds or whipt cream and fruit. These may be made with small sponge cakes, by soaking them in some white wine, in which currant-jelly has been dissolved; take twelve of them stale, which will cost sixpence soak them well, put them in a dish, cover them with jam or jelly, and thus make four layers, decorating the top with cut preserved fruit; dish with custard or whipt cream round. See: Buxton Pudding Tipsy Cake Tipsy Cake Pudding Tipsy D'Arcy Spice Apples Tipsy Kidneys Tipsy Squire Tipsy Trifle  |
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