Ingredients: • 1 cup (2 sticks) butter • 1 cup sugar • 4 eggs • 3 cups self-rising flour • 2 cooking apples, peeled, cored, and diced • 1/2 cup blackberries • 4 dessert apples, peeled, cored, and sliced • 3 tablespoons apricot jam, for glaze Bushmills Custard • 1 1/4 cups milk • 1 1/4 cups cream • 4 egg yolks • 1/2 cup sugar • 1/4 cup Bushmills Whiskey

Directions: The oldest part of The Bushmills Inn was originally a coaching inn that could date back to as early as 1608. Located in the County Antrim town where the Old Bushmills Distillery was granted the world's first ever license to distill whiskey, the town and inn are so closely associated with the classic malt that it's no surprise it frequently turns up in recipes. This ultra-fruity cake that uses two apple varieties, brambles (blackberries), and an apricot jam glaze is delicious on its own, but the whiskey-flavored custard gives it a definite Northern Ireland flavor. Preheat oven to 325°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. Pour in the batter. 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 and turn over onto a serving plate. In a small saucepan over low heat, melt the jam and brush over the top of the cake. Bring the milk and cream to a boil over medium heat, then turn off the heat. Whisk together the egg yolks and sugar until pale and fluffy. Slowly pour in the milk/cream 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, slice the cake and spoon the custard over each slice. Makes 8 servings.