Preheat the oven to 170c and grease and line your cake tin.
Put the butter, sugar and eggs into an electric mixer and beat until light and fluffy.
200 g unsalted butter, 220 g light brown sugar, 2 eggs
Fold in the grated pumpkin, orange zest and ground ginger.
250 g grated pumpkin, Zest of 1 orange, 2 tsp ground ginger
Next, gently fold in the self-raising flour until combined and then transfer the batter into the cake tin.
200 g self-raising flour
Cover the cake loosely with foil and bake for 60 minutes.
Remove the foil and bake for a further 20 minutes. Test the mixture is cooked by inserting a skewer into the cake and if ready it will come out clean. If any wet batter sticks to the skewer bake for a further 10 minutes and test again.
Leave to cool completely before icing. Resist the temptation!
To make the icing beat the butter in a kitchen mixer or use an electric hand whisk until lovely and light. Add in the icing sugar and whisk both ingredients together. Add a tablespoon of full fat cream cheese to the icing to take the edge off the sweetness.
150 g unsalted butter, 300 g icing sugar, 1 tbsp cream cheese
Enjoy with a cup of tea in peace!