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Plump the Raisins: In a small bowl, soak the raisins in water to cover for at least 15 minutes. This hydrates them, ensuring a juicy burst of flavor in the cake.

Activate the Yeast: In a separate bowl, dissolve the yeast in 1 cup of warm water. Let it stand for about 5 minutes, until it becomes foamy. This indicates that the yeast is active and ready to leaven the dough.

Scald the Milk: In a saucepan, gently heat the milk and 1/2 cup butter over medium heat until the milk is just below boiling. Remove from heat and allow to cool to lukewarm. This step is crucial for creating a tender crumb.

Combine Wet Ingredients: In a large bowl, whisk together 1 cup sugar, eggs, salt, nutmeg (if using), and vanilla extract. Add the cooled milk and yeast mixtures, stirring until just combined. Gently fold in the drained raisins.

Incorporate the Flour: Gradually add the flour, 2 cups at a time, beating well after each addition until a soft, slightly sticky dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.

First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean towel and let rise in a warm place for about 2 hours, or until doubled in size.

Prepare the Pans: Grease two 9x5-inch loaf pans. This prevents the cake from sticking and ensures easy removal.

Shape the Loaves: Punch down the dough to release the air. Divide the dough in half and shape each portion into a loaf. Place the loaves in the prepared pans.

Make the Crumble Topping: In a medium bowl, combine 1 cup sugar, 1 cup flour, and 1 tablespoon cold butter. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Second Rise: Sprinkle the crumble topping evenly over the loaves. Let the loaves rise in a warm place for 30-45 minutes, or until doubled in size.

Bake: Preheat the oven to 310°F (154°C). Bake the loaves for about 45 minutes, or until a toothpick inserted into the center comes out clean. If the topping starts to brown too quickly, tent the loaves with foil.

Cool: Remove the loaves from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.