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.