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    You are in: Home / Recipes / Rahmapfelkuchen (Apple and Rum Custard Cake) Recipe
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    Rahmapfelkuchen (Apple and Rum Custard Cake)

    Average Rating:

    6 Total Reviews

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    • on June 09, 2009

      How disappointing... I followed the recipe exactly--I wonder what I might have done wrong... Even my husband, who eats almost anything you put in front of him, didn't like it. Very little sugar, no taste... Sorry, but we did not like it at all.

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    • on March 15, 2009

      It was a good dessert. I followed the recipe as written. I didn't have a springform pan so I used a casserole type pan. I wasn't able to take it out of the pan, so I just served it in the pan, which worked out just fine. Next time I will add more rum, as I love rum. Thanks for sharing.

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    • on September 15, 2008

      This is a wonderful custard cake, something you would find at a upper class bakery. I used some cinnamon and I canned some apple pie filling (Ball's Recipe) and used both, sliced apples plus the canned apple pie filling and no rum. I used 1/2 and 1/2 instead of milk and it was probably one of the best things I have baked. Tasty!!!!!

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    • on April 13, 2008

      This was a very nice dessert and I will be making it again soon. I did find it had a bit to much lemon in it for me, although I am a lemon lover I really wanted the Rum and Raisin flavor to stand out. I think I will also add a little rum flavoring to increase the rum flavor a bit more. Thanks

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    • on December 21, 2007

      This was a wonderful dessert. Everyone in our family (from age 5-70) loved it! One note: I think it would have helped if I had used fresher raisins and let them soak longer. As it was, they were overcooked.

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    • on October 26, 2005

      This was a delicious cake. I made it exactly as the recipe stated, but, since we don't do alcohol, I used boiling water to which I had added some rum flavouring to soak the raisins in. I used Bramley cooking apples that we picked off the ground in the orchard by our cottage (windfalls). I also had a mixture of golden and ordinary sultanas. It did take mine an extra 15 minutes longer in the oven for the last baking period, but that could be because I have a fan oven. All in all I would say this is a fabulous cake that I know my husband will be begging me to make again and again!

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    Nutritional Facts for Rahmapfelkuchen (Apple and Rum Custard Cake)

    Serving Size: 1 (223 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 472.9
     
    Calories from Fat 207
    43%
    Total Fat 23.0 g
    35%
    Saturated Fat 13.6 g
    68%
    Cholesterol 148.8 mg
    49%
    Sodium 231.5 mg
    9%
    Total Carbohydrate 57.0 g
    19%
    Dietary Fiber 2.4 g
    9%
    Sugars 31.9 g
    127%
    Protein 7.6 g
    15%

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