An Easy Way of Making a Tipsy Cake

Ingredients

• 12 stale small sponge-cakes
• raisin wine
• 1/2 lb jam
• 1 pint custard No. 1423

Instructions

1. Soak the sponge-cakes, which should be stale (on this account they should be cheaper), in a little raisin wine;
2. 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.