TIPSY CAKE.

1 large stale sponge cake;
3 oz. Of sweet almonds;
1 pint of custard;
1 glass sherry of raisin wine;
Apricot or strawberry jam;
Juice of ½ lemon.
The sponge cake should be cut into thick slices without destroying the shape.
Spread jam over each slice and them put them back into their original shape.
Place the whole in a glass dish. Mix the wine with the juice of ½ lemon
and pour it over the sponge cake with a spoon, and leave it to soak to 1 to 2 hours.
Blanch and shred the almonds into long thin pieces and stick these all over the cake.
Pour custard round. For 4 to 5 persons.
Time 1 to 2 hours to soak the cake

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Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.

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