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Title: Apple and Rum Custard Cake
Categories: Dessert Cake German
Yield: 8 Servings

CRUST
1 1/2cFlour, Unbleached, Unsifted
5tbSugar
1tbLemon Rind, Grated
2/3cButter Or Margarine
1 Egg Yolk, Large
1tbMilk
FILLING
1/2cSoft Bread Crumbs
2tbButter Or Margarine, Melted
4cApples, Tart, Sliced
1tbLemon Juice
1/4cSugar
1/4cRaisins *
1/4cRum
3 Eggs, Large, Beaten
1/3cSugar
1 3/4cMilk

* Soak raisins in 1/4 cup rum for 1/2 hour before using. ~----------------------------------------------------------------------- CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10 inch Springform pan that has sides only greased. Press dough up sides of pan 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice and 1/4 c sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350F oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350F until custard is set. Cool completely before serving. Do NOT remove springform pan until cool.

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