Peel, core, and chop the apples into small chunks.

Place them in a saucepan with the water over medium heat. Cover and simmer for 10-15 minutes until completely soft.

Mash or blend until smooth and leave to cool.

Preheat your oven to 180C (Gas Mark 4, 350F). Grease an 8-inch cake tin, line the base with greaseproof paper, and grease the paper.

Sift the self-raising flour, baking powder, and mixed spice into a bowl.

Cream the butter and soft brown sugar together in another bowl. Beat in the eggs one at a time, adding a little of the flour mixture with each egg.

Fold in the remaining flour, followed by the raisins (if using), chopped walnuts, and apple sauce.

Pour the mixture into the prepared cake tin. Bake in the centre of the oven for 50 minutes, or until a skewer inserted into the centre comes out clean.

Leave the cake to rest in the tin for 5 minutes before turning it out onto a wire rack to cool completely.

Gradually add the milk and vanilla extract to the icing sugar, stirring continuously until you reach a thick, smooth, spreading consistency.

Stir in the chopped hazelnuts or walnuts until evenly distributed.

Spread or drizzle the icing over the top of the cooled cake.