Tipsy Cake Recipe

  American Cakes

3 eggs
1 cup sugar
4 tablespoons cold water
1 1/2 cups flour
2 heaping teaspoons baking powder
1 quart milk
5 eggs, minus whites of 2 eggs
5 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon vanilla
1/2 cup good wine, sherry
1/2 pint whipping cream
2 egg whites
any red jelly
2/3 cup sliced almonds, toasted

Mix sugar and sour cream together; add slightly beaten eggs, salt, and spices. Pour into unbaked pie shell and bake at 425 degrees for 8 to 10 minutes. Reduce heat to 325 degrees and bake another 20 minutes or more.

A cup of undiluted evaporated milk plus one tablespoon of vinegar may be used in place of sour cream.

Sweetened whipped cream and pecans may be placed on top.
This recipe comes from the Nu-Wray Inn in Burnsville, North Carolina. It was published in "North Carolina's Historic Restaurants and Their Recipes", by Dawn O'Brien.

Tipsy Cake

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