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1
Put the sultanas in a small bowl and cover with the rum. Leave to soak for at least 30 minutes.
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2
Preheat the oven to 180 degrees C / 350 degrees F / gas mark 4 with a rack set in the centre of the oven.
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3
Grease and base-line a 20 cm (8 inch) round cake pan.
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4
Melt the butter and sugars together in a small saucepan (or in the microwave, stirring frequently) until smooth and runny.
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5
Place the melted butter and sugars together with the apple, grated orange zest and vanilla in a large bowl. Beat to combine.
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6
Add the eggs gradually, beating after each addition to incorporate. Scrape down the sides of the bowl.
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7
Place the flour, baking powder, baking soda, salt and cinnamon in a separate bowl and whisk to combine thoroughly. Add the dry ingredients to the wet ingredients and stir until well incorporated.
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8
Drain the sultanas well and reserve the rum (set aside). Add the sultanas to the apple mixture and stir to combine.
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9
Pour the mixture into the prepared pan. Bake in the centre of the preheated oven for 45 to 50 minutes. A tester inserted into the centre of the cake should have few crumbs attached when removed (it is a moist cake, so the tester will not be completely clean). Remove from the oven.
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10
Let the cake stand in the pan for 10 minutes before removing from the pan and placing on a wire rack.
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11
Brush the top of the cake with a small amount of the reserved rum. Cool on the wire rack before slicing and serving.
