140g butter, cut into small pieces, plus extra for the tin
250g self-raising flour
2 tsp mixed spice
140g light muscovado sugar
3 large eggs, beaten
2 apples, peeled, cored and chopped
5 tbsp milk
1 rounded tbsp plain flour
25g light muscovado sugar
1 rounded tbsp roughly chopped hazelnuts
Heat oven to 160C/140C fan/gas 3. Butter and line the base of a 2-litre loaf tin with baking parchment. Tip the flour and spice into a food processor and add the butter. Whizz to make fine crumbs, then mix in the sugar. Tip into a mixing bowl and stir in the raisins, eggs, apples and milk. Mix well until everything is evenly combined, then spoon into the prepared tin and smooth the top.
To make the topping, rub the flour, butter and sugar through your fingers to make a rough crumble, then stir in the nuts. Sprinkle evenly over the cake mixture and bake for 50-55 mins, until firm to the touch and a fine skewer inserted into the centre comes out clean. Cool in the tin for 15 mins, then turn out and cool on a wire rack.