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    You are in: Home / Recipes / Russian Cake (Creole Trifle Recipe
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    Russian Cake (Creole Trifle

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    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.

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    Ingredients:

    Yield:

    cake

    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)

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Place 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
    32%
    Total Fat 142.3 g
    218%
    Saturated Fat 21.4 g
    107%
    Cholesterol 433.2 mg
    144%
    Sodium 3577.0 mg
    149%
    Total Carbohydrate 512.6 g
    170%
    Dietary Fiber 7.4 g
    29%
    Sugars 301.2 g
    1204%
    Protein 35.8 g
    71%

    The following items or measurements are not included:

    anise flavoring

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