–CAKE–
1 pk Yeast; Dry, Active
4 tb Sugar
1/2 ts Salt
2 c Flour; Unbleached,
1/4 c Butter or Margarine
1 Egg; Large
1/2 c Milk
FILLING
4 c Apples; Tart, Sliced
1/4 c Sugar
1/4 c Rum
1/3 c Sugar
1 tb Lemon Juice
1/4 c Raisins; *
3 Eggs; Large, Beaten
1 3/4 c Milk
* Soak raisins in 1/4 cup rum for 1/2 hour before using.
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CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk.
Heat until very warm (120-130 degrees F.). Gradually add milk to flour
mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an
electric mixer on high speed for 2 minutes. Mix in enough flour to form a
soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic.
Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat
dough into well-greased 10-inch springform pan pressing the dough 1 1/2
inches up the sides of the pan. Or use 11×8 pan, grease well.
FILLING: 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. Or if using 11×8 inch pan cut cake in pan.
Yields
8 Servings