Title: Apple & Rum Custard Cake
Categories: Cake
Yield: 8 Servings
| CRUST |
| 1 1/2 | c | Flour; Unbleached, Unsifted |
| 5 | tb | Sugar |
| 1 | tb | Lemon Rind; Grated |
| 2/3 | c | Butter Or Margarine |
| 1 | | Egg Yolk; Large |
| 1 | tb | Milk |
| FILLING |
| 1/2 | c | Soft Bread Crumbs |
| 2 | tb | Butter Or Margarine; Melted |
| 4 | c | Apples; Tart, Sliced |
| 1 | tb | Lemon Juice |
| 1/4 | c | Sugar |
| 1/4 | c | Raisins; * |
| 1/4 | c | Rum |
| 3 | | Eggs; Large, Beaten |
| 1/3 | c | Sugar |
| 1 3/4 | c | Milk |
* Soak raisins in 1/4 cup rum for 1/2 hour before using.
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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 for 1 inch.
FILLING: Toss together bread crumbs and melted butter. Spread evenly over
pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread
apples over crumbs.
Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a
preheated 350 degree F. 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 350 degrees F. until custard is
set. Cool completely before serving. Do NOT remove springform pan until
cool.