Melt the butter.

Zest the oranges.

Peel, deseed and grate the pumpkin.

Pre heat the oven to 180°C.

Grease a square tin and line with parchment paper.

Fit the K beater to the machine.

Add Ingredients 1 (flour, baking powder, sugar, mixed spice, bicarbonate of soda, sultanas, salt) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 2 for about 2 minutes

Add Ingredients 2 (butter, eggs, zest, juice) to a medium bowl.

Mix until combined.

Transfer contents of the medium bowl to the Mixer bowl.

Mix on speed 3 for about 3 minutes.

Add Ingredients 3 (pumpkin) into the Mixer bowl.

Attach the Mixer bowl to the machine.

Mix on speed 2 for about 2 minutes

Pour the mixture into the square tin.

Bake for 1 hour at 180°C or until a skewer tests clean.

Whilst the cake is still warm, turn out onto a cooling rack.

Poke holes with a skewer all over the cake.

Drizzle with Ingredients 4 (orange juice).

Leave to cool.

Retrieve, clean the Mixer bowl and fit the K beater.

Add Ingredients 5 (cheese, butter, sugar, zest, juice) into the Mixer bowl.

Attach the Mixer bowl to the machine.

Mix on speed 3 for about 4 minutes until smooth.

Chill for 30 minutes.

Retrieve the icing and quickly beat.

Spread the icing on top of the cake, finishing with peaks.

Serve.