Apple Orchard Rum Cake

Ingredients:

Crust:

1 1/2 cups flour, unbleached and unsifted
5 tablespoons sugar
1 tablespoon lemon rind, grated
2/3 cup butter or margarine
1 egg yolk, large
1 tablespoon milk

Filling:

1/4 cup raisins
1/4 cup rum
1/2 cup soft breadcrumbs
2 tablespoons butter or margarine, melted
4 cups tart apples, sliced
1 tablespoon lemon juice
1/4 cup sugar
3 large eggs, beaten
1/3 cup sugar
1 3/4 cups milk

Preparation:

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
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.

Filling:

Toss together breadcrumbs 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 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 until custard is set.

Cool completely before serving. Do not remove springform pan until
cool.






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