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.