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.
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.
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.
Drizzle with the first of Ingredients 6 (honey).
Sprinkle with the rest of Ingredients 6 (hazelnuts).