[realfood] Apple and Rum Custard Cake

Apple And Rum Custard Cake
Yield: 8 servings

 
 
1 1/2 cups flour, unbleached, unsifted
5 tb sugar
1 tb lemon rind, grated
2/3 cup butter or margarine
1 egg yolk
1 tb milk
1/2 cup soft bread crumbs
2 tb butter
4 cups tart apples, sliced
1 tb lemon juice
1/4 cup sugar
1/4 cup raisins, soaked in 1/4 cup rum
3 eggs, beaten
1/3 cup sugar
1 3/4 cups 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 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.
 

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