Tipsy Pudding Cake

by Ramona Banfield
(San Antonio, Texas USA)

TIPSY PUDDING CAKE


Back in the late 1950's I advertised in a small local paper to do baking and sewing from home. I was trying to earn money for Christmas. Funds were short and I had 4 little children.

A lady called and requested me to bake her a Tipsy Pudding Cake. I did not have the recipe in fact I had never heard of it before, so I asked friends where I might find a recipe. They advised me to check with the public service board Home Economics department.

I do not think they have had this service for many years so I am glad that I have kept the recipe all these years. I made Tipsy Pudding wedding cakes for two of my children when they got married.

My dear late mother-in-law was a devout Christian and a teetotaler where any alcoholic beverage is concerned but when she tasted the filling I made for my daughter's wedding cake, she liked it so much she couldn't seem to get enough. No one ever told her it had wine in it.

TIPSY PUDDING CAKE


(Ramona Banfield)


CANDIED FRUIT MIXTURE FOR FILLING



1/2 lb. Candied cherries-part red and part green-cut in small pieces

Can substitute-1 small jar each green and red maraschino cherries--drain and cut in small pieces

1/2 cup chopped nuts

3 slices candied pineapple cut into small pieces

TIP:Snack packages from the Dollar Tree work great.

1/2 cup rum or brandy (I use a sweet wine most of the time.)

Put fruit and nuts into a bowl. Stir to mix. Pour spirits over mixture.
Cover bowl and refrigerate for several hours or over night


Use egg whites in the cake and the egg yolks in the custard filling.

WHITE CAKE


Prepare baking pans-season, line with waxed paper, pan spray waxed paper-set aside
Preheat oven to 350°F

2 1/4 cups flour
4 tsp. Baking powder
1/2 tsp. Salt
1 1/2 cups granulated sugar
1/2 cup shortening
1 cup milk
1 tsp. Vanilla
4 egg whites

Sift dry ingredients together into large mixing bowl. Add the shortening 2/3 cup milk and vanilla. Beat 2 minutes on medium speed electric mixer. Scrape inside of bowl.

Add rest of milk and egg whites. Beat until everything is well blended. Scrape inside and bottom of bowl.

Pour batter into pans and bake 25-35 minutes or until toothpick inserted into center of cake comes out clean.

When using square or round pans, bake 25-30 minutes. An oblong pan bake about 35 min.

CUSTARD/FRUIT FILLING



3/4 cup sugar
Put 4 egg yolks into medium sauce pan and beat.
Combine 3/4 cups of sugar, 1/4 cup flour, and 1/4 tsp. of salt. Add to egg yolks.
Gradually add 1 1/2 cups milk
Cook over medium heat stirring constantly until thickened.
Stir in vanilla and drained fruit nut mixture. Cool before spreading between layers of cake.

FROSTING



The original recipe called for whipped cream but since I don't like whipped cream, I used white fluffy frosting (like 7 minute icing). I did use white butter cream icing once when I decorated my cake for a baking contest. I tied for the best cake.

Seems the quiet elderly lady who entered a Hummingbird cake had won every year for some time and couldn't bear not winning. That was the first and only time I ever entered. I moved away before the next contest.

Sorry the guidelines said this must be an original recipe; however I have adapted it to use maraschino cherries instead of candied cherries and drained crushed pineapple instead of candied pineapple because candied fruits are seasonal and can be purchased only 2 or 3 months a year. Also, I experimented with different wines, brandy, and rum to marinate the fruits and nuts for the filling, plus different kinds of icings.

Ramona, Thank you for entering this very interesting cake recipe. It is original as long as you put your own twist on it as you have done. I cannot wait to try this.

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