Recipe - Irish Tipsy Cake

2 Sponge layer cakes
One fourth cup Raspberry jam
1 cup Sweet wine
1 pack (small) instant vanilla
pudding
1 One half cup Milk
1 cup Blanched; slivered almonds

Spread the cake layers with jam; arrange in a glass serving bowl. Sprinkle
with Three fourths cup wine; let stand 1 hour in the refrigerator. Blend pudding mix
with milk and remaining wine. Beat with a rotary beater until thickened.
Pour the custard over the cake; stud with almonds. Serves 8.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.