ASDA part of the Wal-Mart family

• 300g plain flour
• 2tsp baking powder
• ½tsp bicarbonate of soda
• 1tsp ground cinnamon
• ¼tsp grated nutmeg
• ¼tsp ground cloves
• 125g butter, softened, plus extra for greasing
• 275g soft brown sugar
• 2 large eggs
• 300g pumpkin purée
• 75g currants
• 75g walnut pieces, chopped
• 3tbsp full-fat milk
• For the icing:
• 100g butter, softened
• 200g icing sugar
• 2tbsp orange juice
• grated zest of 1 small orange

1 Preheat oven to 180C/160C Fan/Gas 4. Grease the bases of two 20cm round, shallow cake tins, and line with baking paper. Sift together flour, baking powder, bicarbonate of soda and spices.

2 Beat butter and brown sugar together until light and fluffy. Beat in the eggs one at a time, adding 1 tablespoon of flour mixture with the second egg.

3 Fold in remaining flour mix, pumpkin purée, currants and walnuts. Put into cake tins and bake for 40 minutes.

4 Cool in the tins for 10 minutes, then turn out to finish cooling on a wire rack.

5 To make the icing, beat butter, icing sugar, orange juice and most of zest together until fluffy. Use to sandwich cakes together and spread on top. Sprinkle with the rest of the zest.