For the cake
300g self raising flour 300g light muscavodo sugar
2 tsp mixed spice 2 tsp bicarbonate of soda
175g sultanas ½ tsp salt
4 eggs, beaten 200g melted butter
zest of 1 orange 1 tbsp orange juice
500g peeled weight pumpkin, grated
For drenching and frosting
200g pack soft cheese 85g butter, softened
100g icing sugar, sifted zest of 1 orange and juice of half
1. Heat oven to 180 degrees, butter and line a 30cm x 20cm baking tin. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin, pour the batter into the tin and bake for 30 minutes, or until golden and springy to touch.
2. To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 minutes then turn onto a cooling rack, prick it all over with a skewer and drizzle with the rest of the orange juice while still warm, leave to cool completely.
3. If you like, trim the edges of the cake, give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls.