In a large bowl, combine butter, granulated sugar, 1 teaspoon cinnamon, and vanilla. Beat to blend thoroughly. Add flour and soda; mix to blend well. Stir in raisins and apples (mixture will be rather dry). Spoon equal amounts of batter into 8 greased and floured 6-ounce custard cups. Place on baking sheet. Bake at 350&detg; for 40 to 45 minutes, or until cake springs back when lightly touched with finger. Cool. Loosen with a knife and invert to remove from the custard cups. Ice with cinnamon glaze and garnish with raisins, if desired. Or, simply dust with powdered sugar.
The cakes can also be baked 12 large muffin tin cups, about 35 minutes, until cake springs back when lightly touched with finger.
Combine powdered sugar with lemon juice. Stir in just enough water to make a thin icing. Stir in a dash of cinnamon.