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Apfeltortecakes 8 small apples 1/2 cup raisins 2 teaspoon rum or rum extract 3/4 cup sugar; plus 3 tbsp, divided 1 teaspoon chocolate; grated 3/4 cup butter or margarine; plus 2 sp, divided 1 teaspoon vanilla 3 eggs 1 teaspoon lemon extract 1 1/4 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 3 teaspoon almonds; ground 1 apricot jam 1 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.
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