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What's a great make-ahead cake/loaf that will last overnight plus a bus trip from NY to Boston? Looking for something that gets moister over time!

Make-ahead cake/loaf suggestions?

asked by hchambers86 almost 2 years ago
14 answers 1340 views
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ktr
added almost 2 years ago

Quick breads like banana bread travel well. Carrot cake travels well and stays moist. Most cakes as long as they aren't cut will keep overnight pretty well. I recently make a chocolate cake and it sat overnight and then we brought it with on a 12 hour car trip. We didn't get to eat it until 2 days after I made it and it was still great. I packed the frosting separately - which I'm really glad I did because the cake somehow got flipped over during the trip. If you top the cake with powdered sugar it will soak into the cake so I'd suggest bringing some powdered sugar with and topping it before you eat.

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added almost 2 years ago

I highly recommend Marian Burros' Plum Torte,
https://food52.com/recipes...

You can use just about any fruit. It is good the day t is made, but even better the next day.

84e04bee 8fc8 4bdc 8199 701c1af83294  image
added almost 2 years ago

This cake never fails to "wow;" to make it easier to travel, you could even leave it in the springform pan until you reach your destination.

8425a5f0 773c 4ccd b24e 9e75b44477a8  monita photo
Monita

Monita is a Recipe Tester for Food52

added almost 2 years ago

A pumpkin/cranberry bread stays moist for days. Here's one recipehttp://www.oceanspray.com...
Brownies are good travelers too https://food52.com/recipes...

A43dee65 01b1 40a6 994d 068c78eb3eee  9f7dd561 a480 4e1b 8c8f d5da7ab5167c
dinner at ten

dinner at ten is a trusted home cook.

added almost 2 years ago

This citrus/almond/olive oil cake from Molly Wizenberg, who got it from the Boonville hotel, is one of my favorites. It's moist, intensely flavorful, fairly sturdy in structure, and keeps for days, possibly improving on the second day. I've made it in bundt and tube pans as well as the suggested springform pan; I'm sure you could make it as a loaf as well.
http://orangette.blogspot...

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added almost 2 years ago

This Coconut Pound Cake stays so moist and tastes even better a day or two after it's made. I recommend it. https://food52.com/recipes...

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Nancy

Nancy is a trusted home cook.

added almost 2 years ago

Yes to quick, banana, cranberry etc breads. also gingerbread (esp those made with molasses or maple syrup) or honeycake or French pain d'spices.

164ae6cf b233 45ae a461 8d7543fae705  melissa mitchell
added almost 2 years ago

If you like chocolate this cake is really good and it does fine overnight. I'm sure it would be ok on the bus too (I'd maybe put it in a box).
http://food52.com/recipes...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added almost 2 years ago

Another idea, a cross between the virtues of chocolate & the olive oil cakes. There are various choc cake recipes out there made with either mayonnaise or mashed potato, both of which help keep the cakes moist. I''ve made the choc mayo one, and it's good. Not made the choc potato one but I''ve used the mashed potato in bread and it works.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 2 years ago

What about s tres leche cake, dosent get moister than that , un mould it when you get to you're destination

1e4d7b52 fd4f 4798 ae19 d0f715768358  ry 400
added almost 2 years ago

I just made the ricotta-raspberry cake from the most recent Bon Appetit mag, and it is fantastic -- and in my opinion even better a few days after I made it!

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added almost 2 years ago

In the January 1972 issue of Gourmet magazine, Shirley Sarvis wrote an article on just this topic. "Cakes for Keeping" included 9 recipes for cakes that improve with age...in fact, I sent my daughter the Cream Cheese Poppy Poundcake for her birthday--and she's in Sweden!

So I have a question for the staff of Food 52: I would love these recipes to be shared, but since they belong to Ms. Sarvis, and I haven't found an online source for them, what's the best way to proceed while respecting the author's copyright?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added almost 2 years ago

Suggestions...If ms sarvis has published book(s), write to book publisher to find out if recipes are still © and who owns it, or write to editors of (defunct) gourmet mag for same.

8671a78d 7dd4 4230 a4ec 2a67389ef45e  image
added almost 2 years ago

BTW, I can share that Shirley suggests cakes made with buttermilk or sour cream age well. Cakes with a denser texture, like Poundcake, are also better keepers. Many simple German cakes, such as lebkuchen or gingerbread, or fruitcake, are meant to be made ahead; my source for those recipes is "Festive Baking" by Sarah Kelly Iaia.