Best 3 Tipsy Cake Trifle 1950s Recipes
Embark on a nostalgic journey through time and indulge in the timeless classic, Tipsy Cake Trifle. This iconic dessert, hailing from the 1950s, has captivated taste buds for generations with its symphony of flavors and textures. Picture layers of moist sponge cake, drenched in a heady concoction of sherry, orange juice, and sugar, harmonizing perfectly with luscious custard, whipped cream, and a medley of fruits. As you delve into this culinary masterpiece, a burst of flavors dances on your palate, leaving you utterly spellbound. This article presents a collection of two enticing recipes—one for the traditional Tipsy Cake Trifle and another for a contemporary twist with a luscious chocolate sponge cake. Both recipes promise an explosion of flavors and textures that will transport you back in time or leave you craving for more.
Let's cook with our recipes!
TIPSY CAKE (TRIFLE) - 1950'S
From a feature of recipes through the ages in our state paper. Times and servings are estimated. What FC calls Jello we call Jelly and it is usually sold in 2 x 9 gram sachets to a packet.
Provided by ImPat
Categories Dessert
Time 1h20m
Yield 1 tipsy cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Place the milk and cream into a bowl and set over simmering water and heat until just on the cusp of boiling.
- Meanwhile whisk together eggs, sugar, cornflour and vanilla.
- Pour hot milk on to the eggs and whisk well.
- Return the bowl to the soft heat of the simmering water and stir constantlyu, but gently for 3 to 4 minutes.
- The custard is ready when it has thickened to a smooth, velvety consistency, do not allow it to boil, remove from the heat and place a piece of cling film on the surgace of the custard to stop a skin forming and chill until required.
- To assemble the trifle, using a retty bowl (cut crystal for preference) arrange sponge cake in the base and sprinkle with brandy, then top with half the cherries and a thin layer of cream.
- Form another thin layer of cake cubes, sprinkle with brandy, then top with jelly and half the custard.
- Add to the custard the remaining cherries, another splash of brandy and top with any remaining custard and cream.
- Decorate with cubes of cut jelly.
TIPSY CAKE
If you have a pound cake that is quickly going stale then have I got a recipe for you! Made with brandy and wine this is not your average poke-hole cake, this one is strictly for the big boys. From the Lubec Women's Club and oh what these women cook up when no body's watching!
Provided by Julie Bs Hive
Categories Dessert
Time 45m
Yield 8-9 serving(s)
Number Of Ingredients 5
Steps:
- Blend wine and brandy together. Make holes in the cake with a skewer and pour liquor over cake. Let is seep through cake. Stick the almonds all over the cake then cover with your favorite custard sauce.
- Let sit in a cool place about 30 minutes before serving.
Nutrition Facts : Calories 942.1, Fat 30.5, SaturatedFat 9.2, Cholesterol 318.9, Sodium 455.9, Carbohydrate 101.5, Fiber 3.2, Sugar 3.2, Protein 14.7
TIPSY CAKE
History of the Tipsy Cake It was in the mid-1700s that cake (or biscuits), alcohol, and custard were combined in the trifle bowl. The recipe for trifle (and many of its now-heirloom glass dishes) came to America via the British who settled in the coastal South. Its popularity remained firm with Southern planters who loved...
Provided by Renee Hardy
Categories Cakes
Number Of Ingredients 9
Steps:
- 1. Beat Yolks and stirl in sugar and salt.
- 2. Stirl Milk in gradually and cook over hot water, stir constantly until mixture coats spoon. Chill , Flavor with Vanilla
- 3. Split the Lady Fingers and spread with Jam. Put a Layer in Glass Bowl and Pour Whisky over it. Let cake soak up Liqua. Cover with 1/2 of Custard. Repeat Layer of Lady Fingers sprinkled with whiskey and pour custard.
- 4. Repeat steps for all layers until you reach the top of your dish finishing with the pudding layer. Next whip the heavy cream, add sugar to sweeten and spoon on top of the last layer of custard. Decorate the top with toasted almonds
Tips:
- Use a good quality cake mix. This will ensure that your trifle has a light and fluffy texture.
- Don't overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake according to the package directions. Don't underbake or overbake the cake, as this will affect the texture and flavor of the trifle.
- Let the cake cool completely before assembling the trifle. This will help to prevent the cake from breaking apart.
- Use a variety of fruits and berries in your trifle. This will add color, flavor, and texture to the dish.
- Don't skimp on the whipped cream. Whipped cream is what makes a trifle so rich and decadent.
- Serve the trifle immediately, or store it in the refrigerator for up to 24 hours.
Conclusion:
Tipsy cake trifle is a classic dessert that is perfect for any occasion. It's easy to make, and it's always a hit with guests. With its layers of cake, fruit, and whipped cream, this trifle is sure to satisfy your sweet tooth. So next time you're looking for a special dessert, give tipsy cake trifle a try. You won't be disappointed!
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