An Easy Way Of Making A Tipsy Cake
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Ingredients
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12 stale small sponge-cakes, raisin wine, 1/2 lb. of jam, 1 pint of custard No. 1423.

Method
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Soak the sponge-cakes, which should be stale (on this account they should be cheaper), in a little raisin wine; arrange them on a deep glass dish in four layers, putting a layer of jam between each, and pour round them a pint of custard, made by recipe No. 1423, decorating the top with cut preserved fruit.

Source: Mrs Beeton's Book of Household Management (1861)
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