This apple cake is a variation from the Italian Umbrian specialty. It is rich in fruit containing at least 80 percent fruit and is deliciously soft and moist. The addition of delicate pears and soaked raisins brings this recipe to another level.

The rum is totally optional, but if you like the taste of rum in your desserts, please add it in, you will love this.

Cover and refrigerate once cooled down, and it’s best to serve it warm. Try and use good quality cooking pears and apples for a better result.

For the cake pan, the size I used is a 9inch – 23cm spring form.

Enjoy my Italian Apple Cake today!