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    You are in: Home / Recipes / Apfelkuchen Mit Rahm (Applecake With Rum) Recipe
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    Apfelkuchen Mit Rahm (Applecake With Rum)

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on February 15, 2009

      I always feel I need really clear instructions when I'm making cakes, desserts and other sweet recipes as I make them very much less frequently. Chef Kate's instructions here were wonderfully clear. I departed from the recipe only in reducing the sugar (personal taste preference) in the crust, filling and topping and using craisons rather than raisins as I'm not overly fond of the latter. Wonderfully moist and flavoursome. We particularly loved the lemony flavour. Thanks for sharing a yummy recipe. Made for PRMR.

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    • on June 05, 2008

      Easy to make and keeps itself moist for a long while since it was several days from when it was made to when it was eaten. Made for ZWT 4 Fancy Feinschmeckers

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    • on June 03, 2008

      Excellent. This is one that would be called kuchen at our coffee hours - and it is so good. The lemon zest a lovely touch and the bread crumbs absorb the juice of the apples making for one great apple cake. Thank you Kate have added this to my repeatables.

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    • on August 06, 2006

      great cake, i am sure. BUT: 'Rahm' in german is 'Whipped Cream', not 'Rum'! does make a difference ... greetings - heinz

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    • on October 13, 2005

      Delightful!! The steps do look a little involved but it comes together beautifully!! It was the perfect end to a celebration meal!! Thanks Chef Kate!!

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    Nutritional Facts for Apfelkuchen Mit Rahm (Applecake With Rum)

    Serving Size: 1 (219 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 488.3
     
    Calories from Fat 209
    42%
    Total Fat 23.3 g
    35%
    Saturated Fat 13.7 g
    68%
    Cholesterol 158.9 mg
    52%
    Sodium 234.7 mg
    9%
    Total Carbohydrate 59.4 g
    19%
    Dietary Fiber 2.5 g
    10%
    Sugars 31.5 g
    126%
    Protein 8.2 g
    16%

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