Recipe by Pixie's Kitchen
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.
- 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)
Directions See How It's Made
- Mix 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.
- Pour 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.
- When 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.
- Place 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.
- Place in fridge overnight (make sure it’s covered). The next day, frost the top and cover with sprinkles.