Tipsy Cake

READY IN: 45mins
Recipe by Julie Bs Hive

If you have a pound cake that is quickly going stale then have I got a recipe for you! Made with brandy and wine this is not your average poke-hole cake, this one is strictly for the big boys. From the Lubec Women's Club and oh what these women cook up when no body's watching!

Top Review by NurseJaney

*Made for Australia/NZ Swap #36* Had a small grocery store butter pound cake -- about 10 ounces. Let it sit open for 3 days. Due to size, just used 2 ounces brandy and 4 ounces cream sherry. Added the liquid gradually over 2 hours -- so sorry, this was just too "boozy" for our taste. Had topped with banana curd - but the alcohol was very strong.

Ingredients Nutrition

  • 1 lb stale plain butter pound cake
  • 6 ounces brandy
  • 12 ounces sherry wine
  • 12 lb blanched almond, halved
  • 3 cups your favorite custard


  1. Blend wine and brandy together. Make holes in the cake with a skewer and pour liquor over cake. Let is seep through cake. Stick the almonds all over the cake then cover with your favorite custard sauce.
  2. Let sit in a cool place about 30 minutes before serving.

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