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Preheat oven to 350 degrees. Grease the bottom and sides of a 9-inch springform or square pan.
Combine raisins, rum, and water in a small bowl and microwave for 45 seconds. Set aside to soak for at least 10 to 15 minutes.
Meanwhile, peel, core, quarter and cut apples into ¼-inch wedges.
In a medium bowl, toss apples with lemon juice (reserve 1 teaspoon for later), zest, and golden raisins. Set aside.
In a large bowl, beat eggs on high speed until light and frothy, about 5 minutes.
Slowly add sugar, and beat until pale, thick and ribbons form on the surface of the batter, another 5 minutes.
In a small bowl, combine baking soda with reserved lemon juice. Add baking soda mixture, along with vanilla and salt, to batter and beat to incorporate.
Gently fold in flour until just combined.
Pour batter over apples in pan and, with a spoon or spatula, spread and press it down to cover all apples.
Cut butter into thin shards and evenly distribute it on top of the batter.
Bake for 55 to 60 minutes, or until a tester comes out clean.
Serve warm or cooled, dusted with powdered sugar.