Theories abound as to the origins of Russian cake. The popular legend goes that it was created by a New Orleans baker who ran out of ingredients to bake a proper cake for the Russian Grand Duke Alexis when the latter visited New Orleans for Mardi Gras in 1872. But the late food historian Michael Mizell-Nelson put this theory to rest, writing that there was no documentation to confirm this story. Mizell-Nelson offered instead that Russian cake may have been an offshoot of the raspberry trifle, or even the Austrian/German punschtorte. The latter features a “punch” of cake and biscuit scraps mixed with rum, cocoa, and jam that gets sandwiched between layers of sponge cake. Another inspiration for the Louisiana Russian Cake may have been the Charlotte à la Russe, a popular dessert in the 18th and 19th centuries, in which a cake mold was lined with stale bread or cake then filled with cream or trifle and set with a layer of gelatin.
Today’s Russian cake is rich and moist, and bakers advise moderation in its enjoyment. It is soaked in rum, padded with jam, and covered in a dense layer of icing topped with sprinkles, making for quite the sugar bomb. Sometimes anise extract is used to enhance flavor. While this is decadent, it pales in comparison to some versions: A recipe for a giant Russian cake, found in the archives of The Times-Picayune from the 1980s, and submitted by a reader from Lafayette, called for 15 pounds of cake leftovers and serious carpentry skills. A mold made of a customized bottomless wooden frame that was 14 inches long, 10 inches wide, and seven inches deep would first need to be made. The cake scraps, along with two glassfuls of jelly, four and a half cups of sugar, a bit of rum, and two boxes of white cake mix, yielded a 21-pound Russian cake. Sometimes (only sometimes), there really can be too much of a sweet thing.
“a party without cake is just a meeting.” ~Julia Child
A truck load of calories
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yes, and then some!
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🤪😱
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I know what I want now!
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just gather all of your leftover sweets, add some jelly and syrup and smash it down into one cake. done. )
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perhaps some decaf to go with that sugar bomb? when it comes to sweetness Beth, there’s no such thing as too much of you
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i live on the edge and will go for the real thing, caffeinated and oversugared. ) not sure everyone would agree with your sweetness all the time assessment, but i’ll take it !
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I like the “bakers advise moderation” statement! 🙂 Looks delicious!
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me too, like something a moonshine distiller or someone working with fire might caution )
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Funny!
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))
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The things I need to try list keeps growing.
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always more to learn and try -)
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Always!
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Hmmm. Interesting indeed
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very –
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My mouth is watering.
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😻
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Sounds yummy! 🙂
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I feel like it might be a love or hate dish
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😉
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Oh yum and what a wonderful way to celebrate. I’ll take two pieces please 😀 😀 xo
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Cake 🍰 cake 🍰
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I read this article on Atlas Obscura, and was surprised you didn’t link back to the article as well as to the photo. Simply reproducing someone else’s article isn’t so sweet.
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Yes, they are credited in my post
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Sorry about that — I didn’t see it. I only saw the credit for the photo. I’ll look again! (And try to keep down the impulse to make that cake!)
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No worries. I agree. Some posts are original and some are shared and I always make sure to credit the source )
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Happ Fat Tuesday to you, Beth!
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And to you 💃🏿
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Beth; you made my day with your last sentence:
“a party without cake is just a meeting.” ~Julia Child
Bon, I’m not into ‘desserts’ or ‘puddings’ as the English call them, I’d rather have a bit of cheese BUT I do love Julia Child and I do admire people like you who go through all that trouble to create something ‘just’ to be eaten with no trace (except on the hips – which what that kind of stuff does to me even though I’m only looking on!!!!!). BRAVO
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i’m more of a savory person myself, though i do love a good taste of sweet now and then. i was fascinated by how this cake was made )
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Holy mackerel why haven’t I heard of this cake before????? I would LOVE to taste it!
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First I’ve heard of it too
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That looks so good! And I love Julia Child’s quote!
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Uber sweet
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It sounds sublime.
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Very
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A cake! My favorite. Now that I am trying to cut down on my sugar intake I am vicariously enjoying your Russian cake. 🙂
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Me too, I’ve never had one but am kind of fascinated by the concept behind it
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Indeed I rather have parties than meetings! A cake on the internet is however much healthier than real one. This looks delicious I’m enjoying this.
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yes, on all counts, ute –
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I would like to eat this.
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i would love to taste one bite )
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Order it from Haydels. They ship.
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Excellent
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A story so well told that it must be tested as soon as possible.
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Firsthand experience is the best
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Wow. Feedvme!
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there you go, dk –
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I know you may have forgotten that my birthday recently passed, but I would forgive the forgetfulness if you sent me a cake. LOL What a fascinating store. Food origins are always interesting, and something we don’t always take the time to stop and think about.
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So sorry) and yes, there is always an interesting backstory to them
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Informative!
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Thanks!
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You are welcome!
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