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Lipari Island Dessert

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Ingredients
  Sponge cake/Round pound cake 1 Large (Round)
  Oloroso sherry 25 1⁄2 Fluid Ounce (1 Bottle)
  Butter 2 Cup (32 tbs)
  Confectioners sugar 1 1⁄2 Pound (1 1/2 Boxes)
  Almond extract 1⁄2 Teaspoon
  Chocolate square 2 , melted
  Orange 1 , rind grated
Directions

Cut cake horizontally into 3 layers.
Sprinkle each layer liberally with sherry.
Cream butter and sugar in mixing bowl.
Add 2/3 cup sherry, almond extract, chocolate and the orange rind.
Spread frosting over the entire cake; top, sides and in the center.
Place in refrigerator for about 5 hours before serving so that the butter frosting sets.
May be garnished with almonds or any other type of nuts.

Recipe Summary

Course: 
Dessert
Dish: 
Cake

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