I've always loved a cake that travels well. For lots of reasons but mostly because I like to send cake to my Dad. It's a trade we've made for about five years now– he sends me things he's made from wood and I send things I've made from butter and sugar and eggs. That got
Tara and me to talking about cakes suited specifically for travel.
Cakes that make our journeys that little bit better. This one is definitely the sort and it's delicious! Find the recipe below. xo, N 
[amd-zlrecipe-recipe:21] 
PS: There's no picture of it here, but I like to decorate this cake with a single maraschino cherry (that you've patted dry) in the centre just before the icing is completely set.
PHOTOS: Nikole Herriott