Apple And Rum Custard Cake
by Mosses
Rating:
2 ★
Ingredients
- • CRUST 1 1/2 c Flour; Unbleached, Unsifted
- • 5 T Sugar
- • 1 T Lemon Rind, Grated
- • 2/3 c Butter Or Margarine
- • 1 Egg Yolk, Large
- • 1 T Milk
- • ---------------------------FILLING----------------------
- • 1/2 c Soft Bread Crumbs
- • 2 T Butter Or Margarine; Melted
- • 4 c Apples, Tart, Sliced
- • 1 T 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.
Instructions
- 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
- from springform pan until cool.
