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1
* Soak raisins in 1/4 c. rum for 1/2 hour before using.
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2
CAKE: Mix yeast, salt, 4 Tablespoons sugar, and 3/4 c. flour.
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3
Add in butter to lowfat milk.
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4
Heat till very hot (120-130 degrees F.).
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5
Gradually add in lowfat milk to flour mix.
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6
Beat for 2 min.
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7
Add in egg and 1/2 c. flour.
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8
Beat with an electric mixer on high speed for 2 min.
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9
Fold in sufficient flour to create a soft dough.
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10
Knead for 5 - 10 min, till dough is shiny and elastic.
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11
Place in greased bowl and let rise for 1 hour or possibly till doubled in bulk.
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12
Pat dough into well-greased 10-inch springform pan pressing the dough 1 1/2 inches up the sides of the pan.
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13
Or possibly use 11x8 pan, grease well.
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14
FILLING: Toss apple slices, lemon juice, and 1/4 c of sugar.
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15
Spread apples over crumbs.
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16
Drain raisins, reserving rum, and sprinkle raisins over apples.
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17
Bake in a preheated 350 degree F. oven for 15 min.
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18
Beat Large eggs and sugar till thick and lemon-colored.
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19
Stir in lowfat milk and reserved rum.
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20
Pour custard over apples and bake for 45 to 60 min at 350 degrees F. till custard is set.
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21
Cold completely before serving.
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22
Don't remove springform pan till cold.
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23
Or possibly if using 11x8 inch pan cut cake in pan.
