Spicy Orange Pumpkin Cake

Serves 4 Ingredients Method
200g butter, softened
300g light muscovado sugar
2tsp mixed spice

1tsp ground cinnamon

1tsp vanilla essence

4 eggs

300 self raising flour

1tsp bread soda

Zest and juice of 1 orange

100g dried cranberries

100g sultanas

300g grated pumpkin

Citrus Icing:

225g cream cheese

85g butter, softened

100g icing sugar

Zest of a whole orange, juice of half

50g hazelnuts, toasted and chopped

Soak the dried fruit in the orange juice and zest. If the fruit is very dry, you can cover the bowl in clingfilm and heat for 2 minutes in the microwave. Alternatively, heat in a small pot on the hob.
Cream together the butter, sugar and spices.
Add the vanilla essence and one egg at a time, beating vigorously in between.
Sift in the flour and bread soda, folding in.
Fold in the orange and soaked fruit and grated pumpkin.
Grease a 20 x 20 cm square cake tin and pour in the mixture.
Bake for 45 at 180°C for minutes. Cover with foil and bake for a further 30 to 45 minutes. Insert a skewer to see if it’s baked through. Pumpkin is very moist so it may take a little longer.
Allow to cool on a wire rack for 2 hours before icing.
Mix all the icing ingredients, except the nuts. Beat well until it’s lump free.
Spread over the citrus icing and sprinkle with nuts and orange zest.