Tipsy Laird Trifle Fit for a Royal Wedding

Friends Drift Inn Recipes
Celebrating William and Kate

Tipsy Laird Trifle with Raspberries and Bourbon

Last week was Charlie’s fiftieth birthday.

I’m staring at a aging birthday cake and anticipating all the hoopla that is sure to accompany the Royal Wedding of William and Kate. It made me think of Scotland, home to many of my ancestors who settled in the hills to distill bourbon and raise some of the finest horse flesh between here and Louisville.

Usually reserved for Burns Night, I’m thinking a Tipsy Laird Trifle is the perfect use of stale cake….and worthy of a wedding celebration or the Monarchy of The Barn Realm. I’ll just scrape off icing and fondant and cube the cake. Add bourbon, custard, raspberries and whipped cream…and maybe you too will be hearing bells. This dessert is light, and just the right ending for a spring celebration!

If you don’t have a cake on hand try Classic Pound Cake Recipe

I don’t know if Prince William will be a Tipsy Laird tonight, but I wish him and Kate all the best. Here’s one of my favorite wedding blessings:

May the best you’ve ever seen Be the worst you’ll ever see
May the mouse never leave your pantry with a tear drop in his eye
May you always keep healthy and hearty Until you are old enough to die.
May you always be just as happy As we wish you now to be!

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About Joyce

Joyce Friend Pinson is a regional farm-to-table columnist for the Appalachian-News Express. She is a local television host. Her column show and blog, Friends Drift Inn, explores food, gardening, and real life farm-to-table stories from the perspective of a baby boomer in Appalachia. Joyce has a background in agriculture, media, and small business. Joyce is an heirloom gardening addict and home canner. She has a penchant for big hats, pointy toed shoes, and bourbon. Along with her husband Charlie, Joyce really does live in a barn where they ballroom dance. And laugh. And cook. And giggle.