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Apple And Rum Custard Cake
Yield: 8 servings

1 1/2 c flour, unbleached, unsifted
5 tb sugar
1 tb lemon rind, grated
2/3 c butter or margarine
1 egg yolk
1 tb milk

1/2 c soft bread crumbs
2 tb butter
4 c tart apples, sliced
1 tb lemon juice
1/4 c sugar
1/4 c raisins, soaked in 1/4 cup rum
3 eggs, beaten
1/3 c sugar
1 3/4 c milk

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.


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