Pumpkin Cake

300g self-raising flour
300g muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g raisins
1/2 tsp salt
4 eggs
200g butter, melted
1 orange, zested
1 tbsp orange juice
500g (peeled weight) pumpkin, grated

For the icing:
200g Philedephia
85g butter, softeded
100g icing sugar, sifted
1 orange, zested
1/2 orange, juiced

Beat the butter and eggs together, add the orange juice and zest, mix. Add the sugar and stir, add the flour, bicarbonate of soda, salt, spice and raisins, mix well. Stir in the pumpkin. Transfer to a prepared baking tray. Bake at 180 degrees centigrade for 40-50 minutes until done. Remove from the oven and allow to sit for 5 minutes, transfer to a cooling rack. Poke holes all over the cake using a skewer and drizzle with the remaining orange juice. Allow to cool. Beat together the Philedephia and butter, add the icing sugar and zest, beat well. Spread over the cake.

This cake was a real hit, will definitely make it again!