Put the apples, 50g of the sugar and
the water in a saucepan and bring to the boil. Simmer for 25 minutes,
stirring occasionally to break up any lumps. Leave to cool. Preheat the oven to 160oC/325oF/Gas
3. Thoroughly butter and flour a 1.75 liter tube tin.
Sift the flour, bicarbonate of soda
and spices into a bowl. Remove 30ml of the mixture to another bowl and
toss with the raisins and 115g of the walnuts.
Cream the butter or margarine and
remaining sugar together until light and fluffy. Fold in the apple
mixture gently. Fold the flour mixture into the apple mixture. Pour into
the tube tin. Bake until a skewer inserted in the centre comes out
clean, about 1 1/2 hours. Cool completely in the tin on a wire rack,
then un-mould on to the rack.
For the icing, put the sugar in a bowl
and stir in the vanilla and 15ml milk. Add more milk until the icing is
smooth and has a thick pouring consistency. Transfer the cake to a
serving plate and drizzle the icing on top. Sprinkle wit the remaining
nuts. Allow the icing to set.