Categories: Cakes 
      Yield: 1 servings 
  
      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.