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Delicious cakes

Louisiana 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. It is assembled in special molds with separate bottoms, and bags of flour or sugar are typically placed on top of the covered cake to press it solidly into the mold.

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…

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