Apple Rum Cake - cooking recipe

Ingredients

Apple Filling
2 tart apples, peeled, halved, cored, and sliced about 1/8 inch thick (Granny Smith)
1/2 cup golden raisin
2 tablespoons dark rum
Cake Batter
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
3/4 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
2 tablespoons milk
Rum Glaze
1 cup powdered sugar
2 tablespoons dark rum

Preparation

Line bottom of a 9-inch springform pan with parchment paper; butter parchment paper and sides of pan.
Set a rack in the middle of the oven; preheat oven to 350\u00b0.
Combine all the filling ingredients in a bowl (glass or stainless); let stand while you prepare the batter.
In another bowl, combine the flour, baking powder, and salt; mix well and set aside.
In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 5 minutes, until light and fluffy.
Beat in the eggs one at a time, beating until smooth after each addition.
Beat in vanilla; using a rubber spatula, fold in half the flour mixture.
Drain the apples in a colander set over a bowl; add the milk to any rum that drains into the bowl and stir the liquids into the batter, then fold in the remaining flour mixture.
Spread half the cake batter evenly in the prepared pan; scatter with the sliced apple mixture.
Scrape remaining batter onto the filling and smooth out.
Slide a foil-lined cookie sheet onto the rack below the middle one to catch any drips.
Bake for 55-65 minutes or until cake is risen, firm, and deep golden and the apples are cooked through and tender.
Let cake cool in pan for 15 minutes, then loosen the cake by running a sharp paring knife around the inside of the pan, scraping the knife against the pan, not the cake.
Remove the sides and slide the cake off the base to a rack to finish cooling.
When the cake has cooled completely, invert the cake onto a plate, remove the paper, and invert the cake onto the rack again so it is right side up.
Make the glaze: stir together the powdered sugar and rum in a small saucepan; mix well.
Place over medium heat until warm and fluid.
Drizzle half the glaze over the top of the cake in a series of parallel lines.
Rewarm the glaze if necessary and drizzle another series of lines on a diagonal to the first ones.
Wait until the glaze dries, then slide the cake onto a platter.
Serve with ice cream or whipped cream; this cake is best served on the day it is made.