- 8
Ingredients
- For the cake:
- 3/4 cup raisins
- 1/4 cup rum
- 1/4 pound(1 stick) unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- 2 teaspoons Chinese five-spice powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoons alt
- 1 1/2 cups all-purpose flour
- 3 Granny Smith apples
- For the glaze:
- 1 cup confectioner's sugar
- 3 tablespoons dark rum
Preparation
Step 1
Preheat the oven to 350F. Grease and flour a 10-inch bundt pan. Combine the raisins and rum in a small microwave-safe bowl, and heat on high for 45 seconds. Stir and allow the raisins to plump.
Combine butter, eggs, sugar, five-spice powder, baking powder, and salt in a mixing bowl. Whisk by hand until smooth. Add the flour, and stir well; the batter will be very thick.
Peel, quarter, and core the apples. Cut each apple quarter in half lengthwise, and then thinly slice the apples. Add the apples, raisins, and rum to the batter, and stir to coat the apples evenly. Pack the batter into the prepared pan.
Bake the cake in the center of the oven for 1 hour, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan set on a wire cooling rack for 20 minutes, or until cool. Invert the cake onto a serving platter and cool completely.
Combine the confectioner's sugar and rum in a small bowl. Drizzle the glaze over the top of the cake, allowing it to run down the sides. Allow the glaze to harden before covering the cake.
Note: The cake can be prepared up to 3 days in advance and kept at room temperature, loosely covered with plastic wrap.