Ingredients:
1 medium size sponge-cake
jam or red
currant jelly
1/2 cup Brandy
or Maraschino
cream
pine-apple.
Preparation:
Make a medium-sized sponge-cake;
when cold cut off the top and scoop out all the middle and leave only
the
brown case; cover the outside with a good coating of jam or red currant
jelly, and decorate it with some of the white of the cake cut into fancy
shapes.
Soak rest
of the crumb in
brandy or Maraschino and mix it with quarter of a pint of whipped cream
and bits of pineapple cut into small dice;
Fill the
cake with this;
pile it up high in the centre and decorate the top with the brown top
cut
into fancy shapes.
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