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Apple and Blackberry Cake with Bushmills Custard Sauce

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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  3 Hours 50 Minutes
  Serves 8
Apples are frequently found in Irish sweets, and when brambles (blackberries) are in season, you'll often find the two in crumbles, crisps and cakes, like this one, which is served with a creamy Bushmills-laced custard sauce. Prepare the custard a few hours before baking the cake in order for it to chill thoroughly.
For the Custard Sauce:
1 1/2 cups whole milk
1/2 cup sugar
5 large egg yolks
2 tablespoons Bushmills Irish Whiskey
1 teaspoon vanilla extract
For the Cake:
1 cup (2 sticks) butter
1 cup sugar
4 large eggs
2 3/4 cups self-rising flour, sifted
1/4 cup whole milk
2 Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces
2/3 cup fresh or frozen blackberries

2 Golden Delicious apples, peeled, cored, sliced

3 tablespoons apricot jam
Apple and Blackberry Cake with Bushmills Custard Sauce Recipe at
Bring milk to simmer in heavy 1 1/2-quart saucepan. Whisk sugar and yolks in large metal bowl to blend. Gradually whisk in hot milk. Return mixture to saucepan and stir constantly over medium-low heat until custard thickens and coats back of spoon, about 6 minutes (do not allow custard to simmer). Transfer custard to clean bowl. Whisk in whiskey and vanilla. Cool slightly. Cover and refrigerate until cold, about 2 hours. Makes about 2 cups.

Preheat oven to 350 degrees F.

Butter 10-inch springform pan. Line pan with parchment paper; butter paper. Using electric stand mixer and paddle attachment, beat butter and sugar in large bowl until light and fluffy. Beat in eggs on high speed one at a time. Add flour alternately with milk, beating just until blended. Stir in diced apples. Fold in blackberries. Transfer batter to prepared pan. Arrange apple slices over top of cake, overlapping neatly.

Bake cake until lightly browned and skewer inserted near center of cake comes out clean, about 1 hour, 15 minutes. Cool in pan 10 minutes.

Melt jam in heavy small saucepan over medium heat. Strain jam; discard solids. Brush jam over top of cake.

Sauce and cake can be made 1 day ahead. Keep sauce refrigerated. Cover cake with foil and store at room temperature.

Spoon custard sauce onto plates. Cut cake into wedges. Transfer wedges to plates and serve.

Recipe created exclusively for by Margaret M. Johnson.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Irish Cakes and Quickbreads
 Apple Cakes
 Blackberry Desserts
 Emerald Isle Sweets
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 650
Fat. Total: 31g
Fiber: 2g
Carbohydrates, Total: 81g
Sodium: 615mg
% Cal. from Fat: 43%
Cholesterol: 309mg
Protein: 11g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Tyna Reviewed: 03/08/2010
Lovely to look at and yummy to taste
I made this cake last year and added it to my web site. I was very happy with the way it looked for the photos, and it was delicious as well.
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