4 eggs
3/4 cup white sugar
1/2 cup butter
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon baking soda
2 1/2 cups raisins
1 1/2 cups chopped apple
1 dash vanilla extract
1/2 cup fresh lemon juice
1/3 cup lemon zest
1 teaspoon lemon zest
2 tablespoons lemon juice
1/3 cup orange juice
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Place a 10 inch springform pan on a pan of lightly greased foil.
Beat eggs and sugar in small bowl until frothy. Beat in butter. Stir in flour and vanilla. Mix in baking soda and raisins. Stir in apple, lemon juice and lemon zest. Fold into egg mixture. Pour mixture into prepared pan.
Bake in preheated oven until pie is firm, about 30 minutes. Cool before removing foil. Cool completely before cutting into 1 inch squares.
To make rum filling: Layer apple, lemon slices, lemon zest and lemon zest into 8 lumps of cake. Spread rum evenly over all and arrange fruit/vegetable filling in top of cake.
To make apple glaze: Replace ice cream with lemon/lime soda/water and sugar mixture and arrange fruit/vegetable glaze over all. Gently mix lemon juice, vanilla and lemon zest into custard mixture. Let cool completely.