Rum-infused fruit with a moist, buttery cake, this dessert is best left for the grown-ups.
Time: One hour 45 minutes
- 60g butter
- 200 ml apple juice
- 100g brown sugar
- 5 Golden Delicious apples, cored and each cut into 6 wedges
- 120g raisins (or sultanas)
- 3 tablespoons dark rum
- 1 tablespoon flaked almonds
- 375g plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 150g butter, softened
- 125g caster sugar
- 125g brown sugar
- 3 eggs
- 2 teaspoons natural vanilla extract
- 3 teaspoons dark rum
- 130 ml milk
- cream, to serve
In a large non-stick frypan, bring butter, juice and sugar to a boil. Add in the apples and raisins, simmering for about 15 minutes or until tender. Add the rum and bring to a simmer. Set aside.
Preheat the oven to 190°C. Grease a 24cm springform cake pan and line base with baking paper.
In a medium-sized mixing bowl, sift together the flour, baking powder and bicarbonate of soda. In a large mixing bowl, use an electric mixer to cream butter and sugars. Once the mixture is fluffy, whisk in the eggs, one at a time, then vanilla and rum. Gently fold in the flour then add the milk.
Pour batter into prepared cake pan then scatter over with the apples and raisins. Push them into the batter. Sprinkle over with the flaked almonds.
Bake in a preheated oven for 50-60 minutes or until a tester comes out clean.
Cool in the cake pan for 10 minutes turning out.
Serve with cream.