• Preheat oven to 325F
• Cut a piece of parchment paper and place it into the bottom of a 10-inch cake pan sprayed with oil, or buttered. Place the parchment in the bottom of the pan
• Combine the currants, rum, vanilla extract, lemon zest, and juice. Microwave for 30 seconds. Let the currants steep in the hot rum mixture while you prepare the other ingredients
• Peel and dice one of the apples into ½-inch dice
  
• Peel and slice the rest of the apples into decorative slices on top. Either 8 slices per apple, or cut into halves and then slice the halves into thin slices
  
• Add butter and sugar to a bowl, paddle until light and fluffy and a pale yellow
• Crack the eggs into a separate bowl, add one egg at a time to the butter and sugar, paddle until completely combined
• Sift together the dry ingredients, then gently fold into the batter
• Add the diced apples, currants and liquid to the batter, gently fold together
• Fill the cake pan ¾ of the way full, arrange the sliced apples on top
• Bake cake for approximately 50-60 minutes or until a skewer inserted into the middle comes out clean
• Let cool for 5 minutes
• When cool enough, turn the cake out onto the wire rack, then onto the serving plate

To Glaze

• Place the apricot preserves in a bowl with 1 teaspoon of water, warm for 15 seconds in a microwave, stir well. You can strain the preserves if you want a professional-looking nappage, or leave it with pieces of fruit in it for a more rustic look
• Use a pastry brush to glaze the top of the cake with the apricot preserves
• Dust with powdered sugar just prior to serving