300g (11oz) self-raising flour
300g (11oz) light muscovado sugar
3 teaspoons mixed spice
2 teaspoons bicarbonate of soda
175g (6oz) sultanas
½ teaspoon salt
4 medium eggs – beaten
200g (7oz) butter - melted
1 orange – zest only
1 tablespoon orange juice
500g (18oz) pumpkin flesh – grated
200g white chocolate
Orange and black vermicelli
Preheat the oven to 180°C/350°F/gas mark 4.
Lightly grease and flour a 20cm round bundt tin.
Put the self-raising flour, light muscovado sugar, mixed spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
In a separate bowl, beat the eggs into the melted butter, then stir in the orange zest and orange juice.
Mix the butter mixture with the mixed dry ingredients until combined. Then stir in the pumpkin flesh. Pour the mixture into the bundt tin and bake for 30 minutes, until golden and springy to the touch.
Leave to cool on a wire rack.
Once cooled, remove the cake from the bundt tin.
Melt the white chocolate over a bowl of boiling water. Using a spoon, drizzle the white chocolate onto the bundt cake and then sprinkle with the orange and black vermicelli to decorate.