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Tipsy Cake, or Brandy Trifle
Preparation info
- Difficulty
Easy
Appears in
By Eliza Acton
Published 1845
Method
The old-fashioned mode of preparing this dish was to soak a light sponge or Savoy cake in as much good French brandy as it could absorb; then, to stick it full of blanched almonds cut into whole-length spikes, a
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