Pixie's Kitchen's Note:
In one of my summer reading books I read about them eating this cake and it sounded so yummy and different. I searched high and low and finally found the recipe on http://herbsaint.wordpress.com. Posted on here to make sure I always have the recipe and so I can added to the shopping list to try. Time does not include overnight chilling.
My Private Note
Units: US | Metric
- 1 (18 ounce) box Duncan Hines yellow cake mix (6-8 cups diced cake pieces) or 1 almond cake mix (6-8 cups diced cake pieces)
- 1 cup water (or as specified in cake mix directions)
- 1/3 cup vegetable oil (or as specified in cake mix directions)
- 2 -3 eggs (or as specified in cake mix directions)
- 8 tablespoons seedless raspberry jam
- 1 -1 1/2 cup white rum (will depend on amount of cake pieces)
- 1 teaspoon anise flavoring (look for the real stuff)
- red food coloring (just in case, my jam wasn't red enough)
- buttercream frosting
- colored sprinkles (the spherical kind)
- 1Mix rum, anise, jam and (optionally) the food color with a wire whisk until everything is well integrated; the alcohol in the rum helps dissolve the jam quickly so it shouldn’t be more than 30 seconds.
- 2Pour evenly over your cake pieces and place bowl in fridge for a few hours or overnight (covered). The more cake pieces you use for the inside, the denser and heavier the cake will be. The Russian cakes I remember weighed several pounds and seemed very heavy for their size.
- 3When ready to assemble cake, bake your boxed cake according to instructions in a 9-inch cake pan. When cool split the cake evenly down the middle. Place one half in a 9-inch springform pan (one used for cheesecakes) and “fill” with your soaked cake pieces. Try to get this even as possible.
- 4Place top layer over “filling” and cover with plastic wrap, the plastic touching the top of the cake. I placed my cleaned cake pan over the top of this and weighed it down with jars from the fridge. The reason I did this was to make sure that the cake was flat, number one, but also I wanted some of the “juice” from the middle to seep into the top and bottom layer, thereby binding the cake together.
- 5Place in fridge overnight (make sure it’s covered). The next day, frost the top and cover with sprinkles.
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Nutritional Facts for Russian Cake (Creole Trifle
Serving Size: 1 (1307 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3969.0
- Calories from Fat 1280
- Total Fat 142.3 g
- Saturated Fat 21.4 g
- Cholesterol 433.2 mg
- Sodium 3577.0 mg
- Total Carbohydrate 512.6 g
- Dietary Fiber 7.4 g
- Sugars 301.2 g
- Protein 35.8 g
The following items or measurements are not included: