Autumn n spring apple cake

this delectible rcipi is a wonderful dish for brekfast lunch or dinnrer bringing memories of crimson leaves cool fresh air and the beuty of fall. the best apple for this cake is rome or fuji which will retain a ceartan texture and moisture neededthis will keep refrigerated for full week .this cake is aseon kake which will take you back to when threr was flower s fresh air and forest chateter but is also great with a cup of coco on the dark winter snows.

1/3 cup of raisins
3 tablespoons of dark rum /optional
1 cup of all purpose flour
3/4 a teaspoon of baking powder 8tablespoons of unsalted butter
1 cup of confectioners suger
3 large eggs
2 apples
1/3 cup of presevs of apple apricot or
raspberrie

1 preheat oven to 325f butter an lofe pan dust the pan with flour tap out exes
2 bring a small pan of water to boil add raisins and boil 1 minute drain and repete proses then place raisins in small bowl with rum stir and set aside
3 sift together flour and baking powder
4 in bowl of electric mixer fitted with a paddle attachment mix butter and confectioners suger on medium speed add eggs one at a time beating well after each scrap side of bowl with rubber spatula mix in raisins and rum then add dry ingredients mix on low speed till blended spoon half of the batter into a pan and smooth
5 cut 1 apple into 12 wedges arrange them onto the batter down the center of the pan so there sides touch cut other apple into 8 wedges then cut each wedge in half crossway's arrange apples in single row on either side of pan pressing center cut sides against walls of the pan gently push apples into batter leaving only tops exposed
6 bake cake for 60 to 65 min and top is golden brown and toothpick comes out clean cool on rack for 15 min
7 while baking take you're 1/3 cup of preserves and microwave on high for 30 to 40 seconds strain hot preserves through fine mesh strainer into small bowl brush onto hot cake then let cool before serving