Apple and Rum Custard Cake

90 minutes Prep: 30 minutes Cook: 60 minutes

940 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

1	each	pie shell (9 inch)
1 1/2	cup	flour, unbleached all-purpose
5	tablespoons	sugar
1	tablespoon	missing	grated
2/3	cup	butter	or margarine
1	each	egg yolk	large
1	tablespoon	milk

filling
1/2	cup	bread crumbs	soft
2	tablespoons	butter	or margarine,
4	cups	apples	tart,
1	tablespoon	lemon juice
�	cup	sugar
�	cup	raisins, seedless	*
�	cup	rum
3	large	eggs	large, beaten
1/3	cup	sugar
1 3/4	cup	milk

Directions

* 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 tablespoon 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 NOTremove springform pan until cool.

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Nutrition Facts

Serving Size 321g

Amount per Serving

Calories 940 51% of calories from fat

	% Daily Value*
Total Fat 54.0g	83%
Saturated Fat 29.0g	146%
Trans Fat 0.0g
Cholesterol 264mg	88%
Sodium 660mg	27%
Total Carbohydrate 99.0g	33%
Dietary Fiber 2.0g	9%
Sugars 41.0g
Protein 17.0g	34%

Vitamin A	30%		Vitamin C	3%
Calcium	20%		Iron	24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Fudge

I lovew this type of fudge. However, there is also a microwave cooking method using the same ingredients using the same amount. First you melt the butter, then add the sugar and milk, stirring until well mixed. Place in microwave on high or mdeium high (large ovens) and cook for 5 mintues. Take bowl out and stir, replace bowl in oven and cook for another 4 minutes or until misture starts to boil. Remove bowl and stir and scrape sides of bowl. Cook another 5 minutes, remove and stir, cook another 3 minutes and remove from oven. Add chocolate chips, stirring until melted, add vanilla extract, stir, add marshmallow, stir. Add nuts if desired, stir some more, then pour into greased pans. I also found that if you work quickly after melting the chocolate and adding the vanilla, you can poor half the mixture into a pan, add half the nuts required and stir into the mixture and pour this into another prepard pan. That way you'll have both no-nut fudge, and fudge with nuts.