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Apple And Rum Custard Cake




Source of Recipe


Internet


List of Ingredients




Crust:
5 Teaspoons Sugar
2/3 Cup Butter or margarine
1 Teaspoon Milk
1/2 Cup Soft bread crumbs
4 Cup Apples; tart, sliced
1/4 Cup Sugar
1/4 Cup Rum
1/3 Cup Sugar
1-1/2 Cup Flour; unbleached, unsifted
1 Teaspoon Lemon rind; grated
1 Egg yolk; large
Filling
2 Teaspoon Butter or margarine; melted
1 Teaspoon Lemon juice
1/4 Cup Raisins; *
3 Eggs; large, beaten
1 3/4 Cup Milk

* 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 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�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�F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool. Servings: 8



Recipe