Apple And Rum Custard Cake
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
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.
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.
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.
Yield: 8 Portions