Apple & Rum Custard Cake
Apple and Rum Custard Cake recipe
Yield
16 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cup | unbleached all-purpose flour |
|
| 5 | tablespoons | sugar |
|
| 1 | tablespoon |
lemon zest
grated |
*
|
| ⅔ | cup |
butter
or margarine |
|
| 1 | each |
egg yolks
large |
*
|
| 1 | tablespoon | milk |
|
| filling | |||
| ½ | cup |
bread crumbs
soft |
|
| 2 | tablespoons |
butter
or margarine, |
|
| 4 | cups |
apples
tart |
*
|
| 1 | tablespoon | lemon juice |
|
| ¼ | cup | sugar |
*
|
| ¼ | cup |
raisins, seedless
* |
*
|
| ¼ | cup | rum |
*
|
| 3 | large |
eggs
large, beaten |
|
| ⅓ | cup | sugar |
|
| 1 ¾ | cup | milk |
|
Directions
Soak raisins in ¼ cup rum for ½ 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 ¼ cup of sugar.
Spread apples over crumbs.
Drain raisins, reserving rum, and sprinkle raisins over apples.
Bake in a preheated 350℉ (180℃). oven for 15 minutes.
Beat eggs and sugar until thick and lemon-colorer.
Stir in milk and reserved rum.
Pour custard over apples and bake for 45 to 60 minutes at 350℉ (180℃) F until custard is set. Cool completely before serving.
Do NOTremove springform pan until cool.
Comments
