American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes by Anne Byrn

Author:Anne Byrn [Byrn, Anne]
Language: eng
Format: azw3
Publisher: Rodale Books
Published: 2016-09-05T16:00:00+00:00

LA FONDA PUDDING CAKE

MAKES: 8 TO 12 SERVINGS

PREP: 25 TO 30 MINUTES

BAKE: 65 TO 70 MINUTES

When the Fred Harvey Company opened hotels and restaurants along the Santa Fe Railroad in the early 1900s, they offered travelers a fine place to eat and sleep along the way. One of these choice outposts was the La Fonda Hotel in Santa Fe, New Mexico. It was a beautiful 1922-era Mission-style inn, and in 1926 it became one of the prestigious Harvey Houses. Fred Harvey was a British restaurateur who moved to America and saw the railroad boom as a way to improve the food of the American Southwest—and make a fortune, too. His smiling waitresses, the Harvey girls, welcomed tourists. And his hotels and restaurants served great food. But when the automobile replaced the railroad, business started its decline. This recipe was a signature of the La Fonda, which today sits on the historic Santa Fe square where a Spanish inn was operating as early as 1607, making it the oldest hotel corner in America. It is a simple walnut cake, a hybrid of pudding and cake, baked slowly at a low heat until moist and gooey. Based on graham cracker crumbs that lend a warm brown color and distinctive flavor, this recipe is adapted from one shared by author James Porterfield in his book Dining by Rail.

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