Traditionally Tipsy Cake is made in a bowl with the sponge cake cut in pieces, soaked in alcohol and then smothered in whipped cream – a simpler version of trifle. It is a quick impressive dessert to make at Christmas.

My version of Tipsy Cake is actually a cake that you can cut into slices and is a quickly made alternative to Christmas Pudding. It also makes a perfect cake for a New Year celebration!

Tipsy Cake

Recipe by Scones Plus More

0.0 from 0 votes

Course: PuddingDifficulty: Easy

Servings

Adjust servings

+

–

12

servings

Prep time

40

minutes

Cooking time

25

minutes

Ingredients

• Sponge

• 5 large eggs

• 5 ounces / 140 grams / 0.625 cups caster sugar

• 2 ½ tablespoons hot water

• 5 ounces / 140 grams / 0.625 cups plain flour

• Syrup for soaking

• 2 tablespoons granulated sugar

• 1 tablespoon of water

• 5 fluid ounces / 150 ml / ⅔ cup sweet dessert wine or sherry

• 1 tablespoon of brandy

• Filling and Topping

• 1 ¼ pints double cream

• 2 tablespoons of icing sugar

• About half a jar of raspberry jam

• 1 pound / 450 grams / 3 cups raspberries

Directions

• Pre-heat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
• Grease and base line two 9 inch / 23cm sponge tins.
• Whisk the eggs, sugar and hot water together until the mixture is thick and creamy.
• Sieve the flour and fold into the mixture in 3 batches.
• Divide the mixture evenly between the two sponge tins and bake in the pre-heated oven for approximately 25 minutes until well risen and golden brown.
• Turn out onto a wire rack to cool.
• While the cakes are cooling make the syrup.
• Put the sugar and water into a small saucepan and stir over a medium heat until the sugar has dissolved. Bring to the boil and simmer until the syrup has slightly thickened.
• Add the dessert wine or sherry and the brandy to the syrup and allow to cool.
• When the sponges are cool whip the cream with about 2 tablespoons of icing sugar until it forms soft peaks.
• Place one sponge onto a serving plate and drizzle half the syrup over it. Spread with raspberry jam and a layer of whipped cream. Sprinkle with most of the raspberries, saving some for decoration. Spread with another layer of cream, pressing gently to cover the raspberries.
• Spread the other sponge with a layer of raspberry jam and press down gently on top of the raspberry and cream filling. Drizzle the rest of the syrup over this sponge.
• Use the rest of the cream to cover the top and sides of the cake and decorate with the remaining raspberries.
• Chill for an hour before serving. Leftovers can be stored in the refrigerator for up to 3 days.

Christmas and New Year Celebration Dessert

I love to make this Tipsy Cake at Christmas, it feels so indulgent, and although it is a great alternative to Christmas Pudding I often end up making both. If I don’t then there is always the New Year celebration!

Christmas Preparations and Recipes

As Christmas approaches I am always busy around the last week of November making mincemeat for my mince pies and various Christmas chutneys. As we move into December the first week of this month is an ideal time to make a classic rich Christmas Cake so that it can mature before Christmas.

I no longer make this sort of Christmas Cake (Mary Berry makes a very good btw) and instead now make a Boiled Fruit Cake for Christmas – which I describe in the recipe as a jazzed up version of my Old Fashioned Boiled Fruit Cake.

I also make a Glacé Fruit Christmas Cake for my daughter and her family, which is ideal if you need a last minute Christmas cake. In fact both of my Christmas cakes can be made closer to Christmas as they only need a week or so to mature.

If you want something different try my Chocolate Ginger Cake instead of a fruit cake or of course this Tipsy Cake.

Tipsy Cake as a Summer Dessert

As Tipsy Cake includes my favourite summer fruit – raspberries – I also love to make it in the summer! Why not try it as a barbecue dessert?

Happy Baking!

Tanya