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Russian cake, also known as Creole trifle, has been a Louisiana tradition since the 19th century. But few bakeries today sell this “cake,” which is made by taking assorted bakery confection scraps and pressing them together into a cake tin. Liberal splashes of rum moisten the cake, and jelly or other infused syrups are used as binding agents.
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.
You can order Russian cake by the slice or in its entirety (for $63) at this New Orleans shop that’s also famous for its king cake. Baum’s Russian rum cake is wonderful.
In my words, Louisiana Crunch Cake is a slice of heaven! Okay seriously, it is a very moist and buttery cake that does have a touch of coconut at the very top of the crust. I have to be honest.
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