8 Small apples 3 Eggs
1/2 c Raisins 1 ts Lemon extract
2 ts Rum or rum extract 1 1/4 c All-purpose flour
3/4 c Sugar; plus 3 tbsp, divided 1 ts Baking powder
1 ts Chocolate; grated 1/2 ts Cinnamon
3/4 c Butter or margarine; plus 2 3 ts Almonds; ground
-sp, divided Apricot jam
1 ts Vanilla 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.
Yields
1 servings
