175g soft brown sugar
175ml sunflower oil
3 large eggs
150g pumpkin shredded
1tbsp marmalade - we used our Seville Orange Marmalade
175g self raising flour
1tsp bicarbonate of soda
1tsp ground cinnamon
1tsp ground nutmeg
2tbsp Camps chicory & coffee essence
For the drizzle:
150g icing sugar
2tbsp lukewarm water
Preheat the oven to 180C and grease an 18cm round cake with plenty of butter - we didn't line the ones we baked...I know lazy, right. But they turned out just dandy so feel free to follow in our idle tracks and do the same!
Mix the sugar with the oil and eggs in a large mixing bowl until well combined and smooth. Then add your pumpkin flesh, marmalade and raisins and mix well.
Finally sift the flour, bicarbonate of soda and spices into the mix. Stir gently until well combined and finally add the Camps chicory & coffee essence. As your stir this in the mixture will change from a lovely golden brown to a more sinister dark wood shade!
Pop in the oven for 40 minutes, it should be firm and springy to the touch and a lovely deep golden brown when done.
Leave to cool before drizzling over the icing if using...a lovely way to use up your pumpkin flesh!
For the icing simply mix the icing sugar with 2tbsp of water until smooth and a thick runny consistency before drizzling over the cake. This cake keeps well for a few days stored in an air tight tin.