Tipsy cake
Encyclopedia
A tipsy cake is an English sweet dessert cake, made originally of "fresh sponge cakes soaked in good sherry
and good brandy
." As a variety of the English trifle
, tipsy cake is popular in the American South, often served after dinner as a dessert or at Church socials and neighborhood gatherings.
The tipsy cake originated in the mid-18th century. A recipe for cake or biscuits, alcohol, and custard combined in a trifle bowl came to the American colonies via the British, who settled in the coastal south. Its popularity remained with Southern planters who enjoyed sweet desserts. Tipsy cake was also humorously called Tipsy Parson, because it presumably lured many a Sunday-visiting preacher off the wagon. The name refers to the amount of alcohol used in the dish's preparation.
One variety of the cake combines stale pound and/or angel food cake, fruit jam, 1 oz whiskey, 5 oz sherry, and warm vanilla pie filling or custard. All the ingredients save the pie filling are mixed together; then the warm pie filling/custard is poured over the top and the dish chilled. Whipped cream is poured over the top of the dish just before serving.
Sherry
Sherry is a fortified wine made from white grapes that are grown near the town of Jerez , Spain. In Spanish, it is called vino de Jerez....
and good brandy
Brandy
Brandy is a spirit produced by distilling wine. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink...
." As a variety of the English trifle
Trifle
Trifle is a dessert dish made from thick custard, fruit, sponge cake, fruit juice or gelatin, and whipped cream. These ingredients are usually arranged in layers with fruit and sponge on the bottom, and custard and cream on top....
, tipsy cake is popular in the American South, often served after dinner as a dessert or at Church socials and neighborhood gatherings.
The tipsy cake originated in the mid-18th century. A recipe for cake or biscuits, alcohol, and custard combined in a trifle bowl came to the American colonies via the British, who settled in the coastal south. Its popularity remained with Southern planters who enjoyed sweet desserts. Tipsy cake was also humorously called Tipsy Parson, because it presumably lured many a Sunday-visiting preacher off the wagon. The name refers to the amount of alcohol used in the dish's preparation.
One variety of the cake combines stale pound and/or angel food cake, fruit jam, 1 oz whiskey, 5 oz sherry, and warm vanilla pie filling or custard. All the ingredients save the pie filling are mixed together; then the warm pie filling/custard is poured over the top and the dish chilled. Whipped cream is poured over the top of the dish just before serving.