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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (403g) Recipe makes 8 servings |
||
| Calories 942 | ||
| Calories from Fat 274 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.5g | 46% | |
| Saturated Fat 9.2g | 45% | |
| Monounsaturated Fat 14.3g | ||
| Polyunsaturated Fat 4.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 318mg | 106% | |
| Sodium 455mg | 18% | |
| Potassium 888mg | 25% | |
| Total Carbohydrate 101.5g | 33% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 3.2g | ||
| Protein 14.7g | 29% | |
Tipsy Cake
By: Julie B's Hive
Jun 18, 2008
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!
SERVES 8 -9
Ingredients
- 1 lb stale plain butter pound cake
- 6 ounces brandy
- 12 ounces sherry wine
- 1/2 lb blanched almond, halved
- 3 cups your favorite custard
Directions
1
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.2
Let sit in a cool place about 30 minutes before serving.
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- Course > Desserts > Cakes
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- Preparation > Time to Make > < 60 mins
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- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious
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