• To begin, place your raisins in a small dish. Pour the rum or brandy over the top and let them sit for one hour.
• After an hour, drain the rum/brandy from the raisins, but reserve the liquid for later.
• Preheat your oven to 350°(F).
• Line the bottom of a springform pan with parchment paper. Spray the inside of a 9-inch spring form baking pan with baking spray, or brush well with additional butter, or my baking spray replacement. Set it aside for now.
• In a bowl, combine the flour, baking powder, cinnamon, and salt. Stir together and set aside for a moment.
• In your mixing bowl, beat the eggs until they are foamy.
• Mix in the sugar.
• Mix in the reserved rum/brandy and the vanilla extract.
• Mix in half of the dry mixture.
• Mix in half of the butter.
• Mix in the remaining dry ingredients.
• Mix in the remaining butter. Make sure to scrape the mixing bowl with a rubber spatula to incorporate everything.
• Fold in the apple chunks and the raisins.
• Pour the batter into the prepared baking pan.
• Place the pan on a baking sheet and place them in the center of the oven.
• Bake for 50-60 minutes, or until the cake tests done when a knife is inserted into the center.
• Cool the cake in the pan for 5 minutes on a cooling rack.
• Gently run a knife around the edge of the cake to make sure that no apples stick to the pan.
• Carefully remove the spring form sides.
• Allow the cake to cool completely.

To Make the Glaze

• Combine the sugars, butter and half & half in a small saucepan. Bring it to a boil, stirring continually. Allow it to boil for one minute.
• Add in 1/4 tsp vanilla extract while stirring. Remove from heat and drizzle over the cake.
• Enjoy!