Tipsy cake
[1] The dish as prepared in England would typically have several small cakes stacked together, with the cracks between bristling with almonds.As a variety of the English trifle, tipsy cake is popular in the American South, often served after dinner as a dessert or at Church socials and neighbourhood gatherings.It was a well known dessert by the mid 19th century and was included Mrs Beeton's Book of Household Management in 1861.A recipe for cake or biscuits, alcohol, and custard combined in a trifle bowl came to the American colonies via the British, who settled in the coastal south.[3] One variety of the cake combines stale pound and/or angel food cake, fruit jam, one ounce whiskey, five ounces sherry, and warm vanilla pie filling or custard.