Description

Russian Cake is a delightful no-bake dessert made by combining crumbled cake with raspberry jam, nuts, dried fruits, and a hint of cinnamon. The mixture is pressed into a pan, chilled until firm, then inverted and topped with vanilla frosting and colorful sprinkles. This traditional treat is an excellent way to use leftover cake scraps, resulting in a rich, flavorful, and easy-to-make dessert perfect for any occasion.

Ingredients

Scale

Cake Mixture

1 (9-inch) yellow or white cake (store-bought or homemade)
1/4 cup raspberry jam
1/4 cup rum or orange juice (for soaking)
1/2 cup chopped walnuts or pecans
1/2 cup raisins or dried fruit (chopped)
1/4 cup maraschino cherries (chopped)
1/4 teaspoon cinnamon

Decoration

1 1/2 cups vanilla frosting
Colored sugar or sprinkles for decoration

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Instructions

Prepare the Cake Crumbs: Crumble the 9-inch cake into a large mixing bowl until broken into small pieces.
Add Mix-ins: Pour in the raspberry jam and rum or orange juice, then add the chopped nuts, raisins or dried fruit, maraschino cherries, and cinnamon to the bowl with the cake crumbs.
Combine Ingredients: Mix everything thoroughly with a spatula or your hands until the ingredients are well blended and the mixture sticks together like a thick dough.
Shape the Cake: Line a 9-inch round cake pan with plastic wrap. Press the cake mixture firmly and evenly into the prepared pan to form a solid layer.
Chill to Firm: Cover the pan and refrigerate it for at least 2 hours so the cake mixture can set and firm up.
Invert and Frost: After chilling, carefully invert the cake onto a serving plate. Remove the plastic wrap and spread the vanilla frosting evenly over the top.
Decorate and Serve: Sprinkle colored sugar or festive sprinkles over the frosting for decoration. Slice and serve the cake at room temperature for best flavor and texture.

Notes

Russian Cake is traditionally made from leftover cake scraps and bakery trimmings, making it a great way to reduce waste.
You can use any kind of jam or dried fruit based on your preference or availability.
For a non-alcoholic version, substitute rum with orange juice or another fruit juice.
Chilling time is essential to allow the cake to set properly before frosting.