1/2 cup (125 ml) dark rum

1/2 cup (125 ml) raisins

1 1/2 cups (375 ml) all-purpose flour, sifted

1 1/2 tsp (7.5 ml) baking soda

1/2 tsp (2.5 ml) ground cinnamon

A pinch ground nutmeg

A pinch of salt

3/4 cup (180 ml) brown sugar

3/4 cup (180 ml) unsalted butter, softened

2 eggs

1/2 cup (125 ml) milk

1/2 cup (125 ml) water

1 cup (250 ml) sugar

2 tablespoons (30 ml) light corn syrup

4 or 5 Cortland, peeled, cored and cut into 1/4-inch (1/2-cm) slices

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a small saucepan, bring the rum and raisins to a boil. Remove from the heat and allow the raisins to plump for 10 minutes. Drain and set the rum and raisins aside separately.

In a bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. Set aside.

In another bowl, cream the brown sugar and butter with an electric mixer.

Add the eggs, one at a time, beating until the mixture is smooth. At low speed, add the dry ingredients alternately with the milk and rum. With a wooden spoon, stir in the raisins. Set aside.

In a 3 litres (12 cups) oven safe saucepan, bring the water, sugar and corn syrup to a boil. Cook until the syrup is golden brown.

Add the apples and continue cooking over high heat for 3 to 4 minutes, stirring frequently. Remove from the heat and spread the cake batter over the apples. Bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Let cool for 5 minutes and unmould onto a plate.

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