Apple and Rum Custard Cake Recipe

Name: Apple and Rum Custard Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cup flour, unbleached all-purpose; 5 tablespoons sugar; 1 tablespoon lemon zest grated; ⅔ cup butter or margarine; 1 each egg yolks large; 1 tablespoon milk; 1/2 cup bread crumbs soft; 2 tablespoons butter or margarine,; 4 cups apples tart; 1 tablespoon lemon juice; 1/4 cup sugar; 1/4 cup raisins, seedless *; 1/4 cup rum; 3 large eggs large, beaten; ⅓ cup sugar; 1 3/4 cup milk

Servings: persons

1 1/2 cup flour, unbleached all-purpose
5 tablespoons sugar
1 tablespoon lemon zest grated
⅔ cup butter or margarine
1 each egg yolks large
1 tablespoon milk
1/2 cup bread crumbs soft
2 tablespoons butter or margarine,
4 cups apples tart
1 tablespoon lemon juice
1/4 cup sugar
1/4 cup raisins, seedless *
1/4 cup rum
3 large eggs large, beaten
⅓ cup sugar
1 3/4 cup milk

1
Soak raisins in 1/4 cup rum for 1/2 hour before using.
2
CRUST: To make crust, mix flour, sugar, and lemon rind.
3
Cut in butter or margarine until mixture resembles coarse crumbs.
4
Add egg yolk and 1 tablespoon of milk; mix gently to form a dough.
5
Pat into bottom of a 10-inch Springform pan that has sides only greased.
6
Press dough up sides of pan for 1 inch.
7
FILLING: Toss together bread crumbs and melted butter.
8
Spread evenly over pastry crust.
9
Toss apple slices, lemon juice, and 1/4 cup of sugar.
10
Spread apples over crumbs.
11
Drain raisins, reserving rum, and sprinkle raisins over apples.
12
Bake in a preheated 350F (180C).
13
oven for 15 minutes.
14
Beat eggs and sugar until thick and lemon-colorer.
15
Stir in milk and reserved rum.
16
Pour custard over apples and bake for 45 to 60 minutes at 350F (180C) F until custard is set.
17
Cool completely before serving.
18
Do NOTremove springform pan until cool.

1008

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cup flour, unbleached all-purpose, 5 tablespoons sugar, 1 tablespoon lemon zest grated, ⅔ cup butter or margarine, and more.

Yes, Apple and Rum Custard Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple and Rum Custard Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions