Wine & Dine

Banff Christmas Recipes Apple Pudding Cake

By: Fairmont Banff Springs Hotel

Straight from the pastry kitchen and just in time for the holidays!

With the holidays right around the corner, the need for comfort food and delicious baked goods is here! This holiday season we’ve asked our Executive Chef – Robert Ash to come to the table (pun intended) with some of his best holiday goodies!

Below you will find his special recipe for an Apple Pudding Cake, paired with a caramel-rum sauce and best served with vanilla bean ice cream!

APPLE PUDDING CAKE RECIPE

with caramel-rum sauce & served with vanilla bean ice cream

GETTING STARTED

Woman preparing fruit pie dough with flour and butter — Directly above photograph of a woman preparing fruit pie dough for a german lattice fruit pie

INGREDIENTS – CAKE

2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
8 medium granny smith apples or any firm flesh local apple peeled and cored
2 cups light brown sugar – packed
1 cup granulated sugar
1/4 cup Crisco or solid vegetable shortening
2 whole eggs
1 cup chopped nuts (optional)

Fruit cake with icing sugar on top, served on plate

INGREDIENTS – CARAMEL RUM SAUCE

1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter
1/2 cup heavy cream
1 tsp light corn syrup
1/2 tsp vanilla extract
2 tbsp rum liquor

PUTTING IT ALL TOGETHER

Woman standing by the oven and checking apple pie

DIRECTIONS

Cake:
– Preheat oven to 350 F and coat a 9″X13″ baking pan with non-stick spray
– In a small bowl whisk together the flour, baking soda, cinnamon and salt
– Coarsely chop the apples in a food processor or use the large holes on the box grater. Set aside
– In an electric mixer cream together both sugars, shortening and eggs until smooth, approximately 2 minutes. Stir in flour mixture, apples and nuts
– Pour into the prepped baking pan and place into the oven, bake for 50 – 60 minutes or until dark brown

Sauce:
– In a small pan combine the sugars, butter, cream and corn syrup
– Bring to a boil on high heat, boil for 1 minute then remove from heat
– Cool for 3-4 minutes then stir in vanilla and rum

STAY IN TOUCH
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