APPLE RUM CAKE

Steps:

• 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°.
• 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.