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Traveling Cakes

These Gateaux des Voyages, variously referred to as Weekend Cakes, Picnic Cakes, Long-Keeping Cakes – I think you get the picture – have remarkable longevity. I don’t think they’ll last long once you’ve tasted them, but they can hang out for a while if necessary. We’ve made our entire selection available in loaves which weigh approximately a pound, give or take a nibble or two. Each loaf is handsomely gift-wrapped and ribboned.
 

Our selection includes:
(Click on name of cake to view image.)
 
VANILLA BEAN POUND CAKE
A classic pound cake with a wonderful texture and delicately flavored with bourbon vanilla beans from Madagascar. We love it lightly toasted with even some more butter for breakfast or tea, or along with some ice cream for dessert.
 
DATE CAKE
This is a French date cake with a blonde interior. It has an abundance of dates, chopped and halved, some fresh orange zest, walnuts and a touch of rum. It’s topped with whole dates and an apricot glaze.
 
CREAM CHEESE POPPY SEED CAKE
Not a cheesecake, but a delicious cake made especially moist by the addition of cream cheese in the batter. Tim Hangarter, our Executive Dessert Chef, considers this cake a "geological experience." He’s referring to the stratified interior, layers of poppy seed filling, flavored with lemon zest.
 

CHOCOLATE-PISTACHIO CAKE
We make two batters, one chocolate and the other flavored with pure pistachio paste, which are then marbled for your delectation. The surface is strewn with chopped pistachios.

 
CHOCOLATE BABKA
Our babka, our only yeast-risen cake in this offering, has been widely acclaimed and replicated. I demonstrated the making of it on Joan Nathan’s PBS series "Jewish Cooking in America." Much as in the float or sink world of matzoh balls, babka comes either laden with gluey filling and gummy dough or is lofty with just the right ratio of filling to dough. Ours, the latter and lighter, is filled with almond paste, chocolate, cinnamon sugar and rum-soaked raisins. It’s topped with a vanilla and cinnamon scented crumbly streusal. It’s to die for.
 
HONEY-SPICE CAKE (Image not available)
This exotic-tasting loaf is both a Pain Epice, a French Spice Cake and a Jewish Honey Cake. It’s made entirely with rye flour, pungent buckwheat honey, and a smoky tea. There are raisins and toasted almonds within, and the surface is strewn with sliced almonds.
 
All Cakes are $12.50
 
 
Additional Items:
(Click on item to view image.)
MRS. LONDON’S GRANOLA
Made with rolled oats, almonds, coconut, maple syrup, raisins, corn oil and pure vanilla, along with a few other ingredients. Wendy London, Mrs. London herself, characterizes her granola as crunchy and caramelized without sticking to your teeth, and distinguished from the birdseed variety by virtue of its "bright" orangey taste.
 
Granola (12oz) - $7.50
 
MRS. LONDON'S HAZELNUT BISCOTTI
Yes, biscotti should be dry for dunking into espresso or Vin Santo, but ours are not the usual melba toast, rusk variety. They’re twice baked, but they lean toward Lombardy with a bit of butter. They’re crunchy, – what the French would call croquant, crumbly, toasty, and the combination of hazelnuts with fresh orange is addictive.
 
Biscotti (6oz) - $8.50
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Gift Tin (14oz) - $20.00
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Mrs. London's - Bakery and Café
464 Broadway, Saratoga Springs, NY 12866
© 2001