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A tipsy cake shaped like a hedgehog A tipsy cake is a sweet dessert cake, a variety of the English trifle. It is a popular dish in the American South, often served after dinner as a dessert or at Church socials and neighborhood gatherings. The Tipsy Cake originated in the mid-18th century, when cake or biscuits, alcohol, and custard were combined in a trifle bowl. The recipe for Tipsy Cake came to America via the British, who settled in the coastal South. Its popularity remained with Southern planters who enjoyed sweet desserts. Tipsy cake was originally (and humorously) called Tipsy Parson because it presumably lured many a Sunday-visiting preacher off the wagon. The current name remains on account of the significant amount of alcohol used in the dish's preparation.[1] To this day, Southern hostesses pride themselves on their elegant table settings[citation needed], and often include Tipsy Cake served in a cut-glass trifle bowl at their tables.[citation needed] One variety of Tipsy Cake combines stale pound and/or angel food cake, fruit jam, 1 oz whiskey, 5 oz sherry, and warm vanilla pie filling or custard. All the ingredients save the pie filling are mixed together; then the warm pie filling/custard is poured over the top and the dish chilled. Whipped cream is poured over the top of the dish just before serving.[2] See also Trifle Cuisine of the Southern United States References ^ http://whatscookingamerica.net/History/Cakes/Trifle.htm ^ http://www.cooksrecipes.com/international/irish-tipsy-cake-recipe.html