8 or 9 apples, peeled, cored and halved (6 cups sliced) red apple such as Cortland or Spartan
1/2 cup brown sugar, packed
1 tbsp cinnamon
1/4 tsp allspice
1/2 cup dark raisins
2 tbsp flour
1 cup unsalted butter, cut into chunks
1 3/4 cup sugar
1 tsp vanilla
1/2 cup apple juice or whiskey
2 3/4 cup flour
4 tsp baking powder
1. Slicer blade: Slice apples, using firm pressure. Transfer to large bowl and mix with remaining ingredients for filling. Wipe the processor bowl dry and cover the bowl with the apples with paper towelling.
2. Steel knife blade: Process butter with eggs, sugar and vanilla for 2 minutes, scraping down bowl once or twice. Do not insert pusher in feed tube. Add juice and process for 3 seconds. Add flour and baking powder. Process with about 6 quick on/off turns, just until flour mixture disappears. Scrape down sides of bowl as necessary.
3. Spread 1/3 of the batter in a greased and floured 12 cup Bundt pan or 10" tube pan. Arrange half of the apple filling over the batter carefully by hand. Do not allow filling to touch sides of pan. Repeat until all ingredients are used, ending with the batter.
4. Bake in preheated 350ºF oven for about 70 to 75 minutes, or until cake tests done by inserting toothpick into the centre. If the toothpick comes out clean, it is done. Cool for 20 minutes before removing from pan. Dust with icing sugar when cool. Leftovers may be frozen - slice in individual servings, wrap tightly in plastic wrap and put in freezer safe plastic container so cake doesn't get crushed.