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Russian Cake: A Nostalgic Creole Trifle

I still remember the thrill of stumbling upon this recipe years ago, tucked away in a summer reading book. The description of this “Russian Cake” painted a picture of a dessert so wonderfully different, so utterly intriguing, that I was instantly captivated. It sounded like a dessert born from whispers and traditions, a delightful enigma I just had to unravel. The hunt for the recipe led me down a rabbit hole of culinary forums and forgotten blogs, until finally, there it was, gracing a humble website – http://herbsaint.wordpress.com. I copied it down with the reverence one might reserve for an ancient manuscript, determined to keep this treasure safe and to eventually bring its magic to my own kitchen. This adaptation is my way of ensuring that this unique creation remains accessible, a testament to those moments when a simple description can ignite a lifelong culinary quest.

Recipe Overview

Prep Time: Variable (dependent on cake baking)
Cook Time: Variable (dependent on cake baking)
Total Time: Overnight chilling and assembly required
Servings: 8-10
Yield: 1 (9-inch) layered cake
Dietary Type: Contains gluten, dairy, and alcohol

Ingredients

For this enchanting creation, we’ll be bringing together simple elements to form something truly extraordinary. The beauty of this cake lies in its adaptability, so don’t be afraid to embrace the process.

1 (18 ounce) box Duncan Hines yellow cake mix (or 1 almond cake mix), yielding approximately 6-8 cups of diced cake pieces
1 cup water (or as specified in the cake mix directions)
1/3 cup vegetable oil (or as specified in the cake mix directions)
2-3 eggs (or as specified in the cake mix directions)
8 tablespoons seedless raspberry jam
1 – 1 ½ cups white rum (the amount will depend on the quantity of cake pieces you end up with)
1 teaspoon anise flavoring (seek out the real stuff for the best aroma and taste)
Red food coloring (optional, for a more vibrant hue if your jam isn’t sufficiently red)
Buttercream frosting, for finishing
Colored sprinkles (the spherical kind work best for visual appeal)

Equipment Needed

To bring this Russian Cake to life, you’ll want to have these tools on hand:

9-inch cake pan
Mixing bowls (at least two)
Wire whisk
Measuring cups and spoons
9-inch springform pan (the kind often used for cheesecakes)
Plastic wrap
Weight for pressing the cake (jars filled with pantry staples or a similarly sized, clean cake pan work well)
Serving platter or cake stand

Instructions

The magic of the Russian Cake lies in its layered approach, where each step builds upon the last to create a moist, flavorful, and texturally delightful dessert. Patience is key, as the chilling time is integral to the final result.

Prepare the Rum-Jam Soak: In a medium-sized mixing bowl, combine the seedless raspberry jam, white rum, and anise flavoring. If you desire a more intensely red soak, add a few drops of red food coloring at this stage. Whisk vigorously with a wire whisk until the jam is fully dissolved into the rum mixture. This should take no more than 30 seconds, as the alcohol in the rum aids in quickly breaking down the jam.
Soak the Cake Pieces: Prepare your chosen yellow cake mix (or almond cake mix) according to the package directions, using the specified amounts of water, vegetable oil, and eggs. Bake the cake in a 9-inch cake pan until a wooden skewer inserted into the center comes out clean. Allow the cake to cool completely. Once cooled, dice the cake into approximately 1-inch cubes. Place these diced cake pieces into a large mixing bowl. Pour the prepared rum-jam soak evenly over the cake pieces. Gently toss to ensure all the cake cubes are coated. Cover the bowl and refrigerate for a few hours, or preferably, overnight. The more cake pieces you use, the denser and heavier the final cake will be, reminiscent of the substantial Russian cakes I recall from my childhood.
Assemble the Cake: The next day, take your springform pan. Place one half of your cooled, unsoaked cake layer on the bottom of the 9-inch springform pan, pressing it gently to form an even base. Next, evenly distribute the rum-soaked cake pieces from the refrigerator over this bottom cake layer. Aim for a uniform layer of soaked cake.
Top and Press: Carefully place the remaining unsoaked cake layer on top of the soaked cake pieces. Gently press down to create a compact structure. Cover the entire top of the cake snugly with plastic wrap, ensuring it is touching the surface of the cake. To help flatten the cake and encourage the rum-soaked juices to meld into the cake layers, place a clean, empty cake pan (or another flat, sturdy object) over the plastic wrap. Then, weigh this down with jars filled with pantry staples from your refrigerator. This pressing step is crucial for binding the cake together and ensuring a cohesive final product.
Chill and Set: Refrigerate the assembled and weighted cake overnight (make sure it remains covered). This extended chilling period allows the flavors to meld beautifully and the cake to firm up, making it easier to handle and frost.
Frost and Decorate: Once the cake has chilled overnight, remove the weights and the top cake pan. Carefully remove the sides of the springform pan. Transfer the cake to a serving platter. Generously spread buttercream frosting over the top of the cake. Finally, decorate the frosted top with colored sprinkles, creating a festive and appealing finish.

Expert Tips & Tricks

Jam Consistency: If your raspberry jam is particularly thick, you can gently warm it for a few seconds in the microwave before whisking it with the rum. This will help it dissolve more easily.
Rum Choice: While white rum is traditional, you could experiment with a dark rum for a deeper flavor profile, or even a spiced rum for added warmth. Just be mindful of how the flavor will change the overall character of the cake.
Cake Density: For a truly authentic, dense Russian Cake experience, don’t skimp on the diced cake pieces for the filling. The more you use, the more substantial the cake will feel.
Pressing Technique: Ensure the weight you use is evenly distributed to prevent the cake from becoming lopsided.
Frosting Application: For a smoother frosting finish, you can lightly chill the cake again for about 15-20 minutes after removing it from the springform pan and before applying the buttercream.

Serving & Storage Suggestions

The Russian Cake is a spectacular dessert to serve at gatherings. Allow it to sit at room temperature for about 30 minutes before slicing to ensure the frosting is pliable. Serve generous wedges, allowing guests to fully appreciate the moist, rum-infused layers.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen and meld further with time. Because of the rum, it holds up quite well. While it’s best enjoyed chilled, you can bring individual slices to room temperature before serving, if preferred. Freezing is not recommended, as the texture of the soaked cake may be compromised upon thawing.

Nutritional Information

While this is a decadent treat, understanding its nutritional profile can be helpful. Please note that these values are approximate and can vary based on the specific brands of ingredients used.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	550 kcal	28%
Total Fat	25 g	32%
Saturated Fat	8 g	40%
Cholesterol	70 mg	23%
Sodium	350 mg	15%
Total Carbohydrate	70 g	25%
Dietary Fiber	2 g	7%
Total Sugars	45 g	90%
Protein	5 g	10%

Note: Percentages are based on a 2,000-calorie diet.

Variations & Substitutions

While the classic yellow cake mix and raspberry jam combination is divine, feel free to explore variations. A chocolate cake mix would offer a richer, more intense flavor. For a non-alcoholic version, you could substitute the rum with a strong fruit juice like cranberry or pomegranate, or even a non-alcoholic rum flavoring, though the texture of the soak might be slightly different. If anise isn’t to your liking, a touch of almond extract could be a subtle alternative, though it will change the classic Russian Cake profile.

FAQs

Q: Can I make the rum-soaked cake pieces ahead of time?
A: Yes, you can prepare the soaked cake pieces and store them in an airtight container in the refrigerator for up to 2 days before assembling the cake.

Q: What if I don’t have a springform pan?
A: You can assemble the cake in a regular 9-inch cake pan, but it will be more challenging to remove without damaging the layers. You would frost it directly in the pan or try to invert it onto a serving plate after chilling.

Q: Is the food coloring really necessary?
A: No, the food coloring is purely for aesthetic purposes. If your raspberry jam provides a rich red hue, you can omit it entirely.

Q: How do I ensure the cake is well-soaked but not soggy?
A: The key is to use enough soak to coat all the cake pieces without drowning them. The initial dicing of the cake also helps create surfaces for the liquid to adhere to. The overnight chilling allows the moisture to redistribute evenly.

Q: Can I use fresh berries instead of jam?
A: While fresh berries might seem appealing, jam provides a concentrated flavor and a smoother consistency for the soak. If you were to use fresh berries, you’d likely need to cook them down into a compote first to achieve a similar effect.

This Russian Cake, a delightful Creole trifle, is more than just a dessert; it’s a journey into layered flavors and textures, a testament to the enduring appeal of tradition and innovation in the kitchen. Each bite promises a delightful balance of sweet, boozy, and aromatic notes, all enveloped in the comforting embrace of tender cake. I encourage you to embrace this recipe with enthusiasm, to savor the process, and to share this unique creation with those you cherish. A dollop of fresh whipped cream or a scoop of vanilla bean ice cream makes for an exquisite accompaniment, but honestly, this cake stands proudly on its own.

Russian Cake (Creole Trifle Recipe