Ingredients:
For Cake:
- 1c.(2 sticks) butter
- 1c.sugar
- 4eggsc.self-rising flour
- 2cooking apples, peeled, cored, and diced
- 1/2c. blackberries
- 4dessert apples, peeled, cored, and sliced
- 3tbsp. apricot jam, for glaze
- 1-1/4c. milk
- 1-1/4c. cream
- 4egg yolks
- 1/2c. sugar
- 1/4c. Irish whiskey
- Preheat oven to 350°F.
- Grease a 9-inch springform pan and line with waxed paper.
- Cream butter and sugar together until light and fluffy.
- Beat in eggs, one at a time, then sift in the flour.
- Stir in the diced apples and blackberries, setting aside a few blackberriesfor garnish.
- Pour in the batter (batter will be thick) and spread evenly in the pan.
- Arrange the apple slices around the top of the batter.
- Bake until lightly browned, or a skewer inserted into the center comes out clean, 45 to 50 minutes.
- Cool in the pan. Loosen around the edges of the cake; turn over and remove pan bottom and wax paper. Place cake top side up onto a serving plate.
- In a small saucepan over low heat, melt the jam and brush over the top of the cake.
- In a medium saucepan, bring the milk and cream to a boil over medium heat, then turn off the heat.
- In a medium bowl, whisk together the egg yolks and sugar until pale and fluffy.
- Slowly pour the milk and cream mixture into the egg mixture, whisking continuously.
- Return to saucepan over low heat and cook until custard is thick enough to coat the back of a wooden spoon, about 5 minutes.
- Stir in the whiskey.
- To serve, garnish with blackberries, slice the cake and spoon the custard over each slice.
