8 Small apples
1/2 c Raisins
2 ts Rum or rum extract
3/4 c Sugar; plus 3 tbsp, divided
1 ts Chocolate; grated
3/4 c Butter or margarine; plus 2
-sp, divided
1 ts Vanilla
3 Eggs
1 ts Lemon extract
1 1/4 c All-purpose flour
1 ts Baking powder
1/2 ts Cinnamon
3 ts Almonds; ground
Apricot jam
Powdered sugar; sifted
Filling: Peel and core apples. Combine raisins, rum, 1
tablespoon of the sugar and the grated chocolate in
small saucepan. Bring to boil. Set aside while
preparing batter. Batter: Preheat oven to 350 degrees.
Lightly grease bottom of 10 1/2″ springform pan. Cream
3/4 cup of the butter, 3/4 cup of the sugar and
vanilla together. Beat in eggs, 1 at a time, and lemon
extract, beating until light and fluffy. Sift flour,
baking powder and cinnamon together. Gradually beat
into creamed mixture. Turn batter into prepared pan;
arrange apples on top. Fill apple centers with raisin
mixture. Dot with 2 teaspoons of the butter. Bake @
350 degrees, 45 minutes. Sprinkle with mixture of
ground almonds and remaining 2 tablespoons sugar. Bake
10 to 15 minutes longer until apples are tender.
Remove from oven. Brush jam over apple opening and
sprinkle icing sugar over cake portion.
From
Yields
1 Servings