Apple Rum Custard Cake
Ingredients
Crust
5 Tbsp. sugar
2/3 C. butter or margarine
1 Tbsp. milk
1/2 C. soft bread crumbs
4 C. apples, sliced
1/4 C. sugar
1/4 C. rum
1/3 C. sugar
1 1/2 C. flour
1 Tbsp. lemon rind, grated
1 egg yolk; large
Filling
2 Tbsp. butter-margarine, melted
1 Tbsp. lemon juice
1/4 C. raisins
3 eggs
1 3/4 C. milk
Cooking Instructions
Soak raisins in 1/4 C. rum 1/2 hour before using. Crust – Mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 Tbls. milk; mix gently to form a dough. Pat into bottom of 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch. Filling – Toss together breadcrumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 C. sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in preheated 350 oven 15 minutes. Beat eggs plus sugar until thick plus lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake 45-60 minutes at 350 until custard is set. Cool completely before serving. Do not remove springform pan until cool.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)