Heat oven to 180C/fan 160C/gas 4.
Butter and line a 30 x 20cm baking or small
roasting tin with baking parchment. 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 mins, or until golden and
springy to the touch.
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 mins then turn it 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.
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. If you’re
making the cake ahead, keep it in the fridge
then take out as many pieces as you want
30 mins or so before serving. Will keep,
covered, for up to 3 days in the fridge.