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Elisabeth Ayrton

Tipsy Cake

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
English Provincial Cooking
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

An eighteenth-century recipe from Oxford. Tipsy Cakes were served at ball suppers everywhere but this particular cake was traditional at Clarendon Club suppers in Oxford. The cake should be baked on the morning of the day on which it is to be served.

Ingredients

  • 1¼ sticks (150 g) butter
  • ⅞ cup (210

Method

Cream 1 stick (120 g) of the butter and ½ cup (120

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