4 to 6 tart med. size apples
2 lemons, juiced
3 tbsp. butter
2 egg yolks, separate
1 tsp. baking powder
3/4 c. milk
2 egg whites
1 tsp. oil
3 tbsp. sugar
3/4 c. sugar
1/2 lemon juice and peel, grated
1 1/2 c. flour
1 tbsp. rum flavoring
1 tsp. butter to grease pan
3 tbsp. powdered sugar

Peel apples; cut in half and core. Cut decorative lengthwise slit in apples, about 1/2 inch deep. Sprinkle with lemon juice and 3 tablespoons sugar. Set aside. Cream butter and 3/4 cup sugar together. One at a time, beat in egg yolks. Gradually beat in lemon juice and grated peel. Sift baking powder and flour together. Gradually add to batter. Blend in milk and flavoring. In a small bowl, beat egg whites until stiff. Fold in batter. Generously grease a spring form pan. Pour in batter and top with apple halves. Brush apples with oil. Bake in preheated 350 degree oven 35 to 40 minutes. Remove from pan and sprinkle with powdered sugar. Makes 6 servings.