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Recipe Name: Apple And Rum Custard Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 8

1 1/2 Cup(s) Flour, Unbleached Unsifted
5 Tablespoon(s) Sugar
1 Tablespoon(s) Lemon Rind, Grated
2/3 Cup(s) Butter or margarine
1 Egg yolk, large
1 Tablespoon(s) Milk
1/2 Cup(s) Soft bread crumbs
2 Tablespoon(s) Butter or margarine, melted
4 Cup(s) Apples, Tart Sliced
1 Tablespoon(s) Lemon Juice
1/4 Cup(s) Raisins, *
1/4 Cup(s) Rum
3 Eggs, Large Beaten
Soak raisins in 1/4 cup rum for 1/2 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 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. FILLING: 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. From Gemini's MASSIVE MealMaster collection

Nutrition (calculated from recipe ingredients)
Calories: 542
Calories From Fat: 196
Total Fat: 22.2g
Cholesterol: 112.3mg
Sodium: 263.4mg
Potassium: 275.2mg
Carbohydrates: 73.4g
Fiber: 1.6g
Sugar: 28.9g
Protein: 9g

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