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As author Tamar Adler says in her new cookbook, “this is a good dessert for people who don’t like to bake and for those who lose track of what they buy and when.” It was also called Tipsy Charlotte or Tipsy Parson. In the classic recipe, stale pound cake is soaked in sherry or brandy and topped with whipped sweet cream.
I think this recipe combines two of the best and most famous ingredients from the South: sweet tea and pecans! Using a cake mix simplifies prep and helps ease the holiday time crunch. —Melissa Millwood, Lyman, South Carolina
Arrange 1 cake half, cut side up, on a plate and brush with 2 tablespoons Sherry. Spread evenly with 3 tablespoons jam. Repeat with remaining 3 layers, ending with a layer cut side down. Brush top with Sherry. Frost cake with custard.
—Joan Hallford, North Richland Hills, Texas We Southerners have been eating cola cake for decades. This easy version has strawberries, too. Chill it in the fridge for a dreamy summer dessert. —Peggy Walpert, Fort Worth, Texas This recipe truly lives up to its name.
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