---------- Recipe via Meal-Master (tm) v8.01
       Title: Apple and Rum Custard Cake
  Categories: German, Cakes
       Yield: 8 servings
       1 x  -----------crust------------    1 1/2 c  Flour; unbleached, unsifted
       5 tb Sugar                               1 tb Lemon rind; grated
     2/3 c  Butter or margarine                 1 ea Egg yolk; large
 	    1 tb Milk				     1 x 
     1/2 c  Soft bread crumbs                   2 tb Butter or margarine; melted
       4 c  Apples; tart, sliced                1 tb Lemon juice
     1/4 c  Sugar                             1/4 c  Raisins; *
     1/4 c  Rum                                 3 ea Eggs; large, beaten
     1/3 c  Sugar                           1 3/4 c  Milk
   *    Soak raisins in 1/4 cup rum for 1/2 hour before using.
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   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.