[realfood] Correction --- 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.
 
 
Toss together bread crumbs and melted butter. Spread evenly over
pastry crust. Toss apple slices, lemon juice, and 1/4 cup 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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