---------- Recipe via Meal-Master (tm) v8.02
  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.