Gingerbread Traveling Cake
Gift with a jar of homemade miso butterscotch or candied orange peel.
Make friends for life this season with this Gingerbread Traveling Cake. Bring this cake with you to any holiday party/Christmas dinner/snowshoe adventure and you’ll be guaranteed an annual invite. Pack it to-go with a jar of butterscotch, some homemade candied orange peel, or eat it, still slightly warm, right out of the pan.
Made of plenty of molasses and warm spices, old fashioned gingerbread is a cozy cake and holiday staple. It is moist and slightly sticky but slices up neatly.
Gingerbread is the kind of cake that’s deeply flavorful and keeps well over several long, wintry days. You’ll appreciate how easily the batter mixes together - your efforts rewarded when that afternoon craving strikes. It easily turns into a fancy dessert plated with warm, glossy butterscotch.
In true traveling cake fashion, this cake is packaged up with zero fuss and is served just as easily. Sliced thick with a snowy top, it is understated but supremely festive and delicious. This cake is honestly so good, just warm from the oven. It is made even better with a drizzle of butterscotch.
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Just about everything is made better with a pour of butterscotch, and this cake is no exception. Made of butter, brown sugar, and cream, you’ll love it on top of ice cream, pie, or to dress up a simple snack cake (like here). Go ahead, be that person that carries homemade condiments in your bag.
Like caramel, butterscotch can be flavored with a splash of vanilla, sea salt, or a little booze. Here, I kept the vanilla but skipped the salt in favor of white miso. Miso paste adds a bit of salty, umami flavor that pairs well with the molasses in the gingerbread. Taste and adjust the amount to your liking.
Alternatively, roll up with a batch of homemade candied orange peel for sprinkling on top. Store-bought candied ginger would be a nice touch, too.