Tipsy Cake

Believed to be a recipe brought to the American South by the English colonies, tipsy cake was first referenced in 1806, and its name was colloquially used because of the amount of alcohol it contains. Although there are many variations of tipsy cake, the basic recipe comprises stale poundcake (trifle sponges) soaked in sweet sherry or brandy with almonds, custard, cream, and jam.

After assembly, the cake is baked in the oven and then topped with the custard. Tipsy cake is served cold and makes for a great dessert at formal parties or holidays such as St. Patrick's Day.