Chocolate Pumpkin Drizzle Cake

Preheat oven to 180 C / Gas 4. Lightly grease a 23cm tube cake tin.

In a medium bowl, mix the flour, cocoa powder, spices, baking powder and bicarbonate of soda. In a large bowl, beat together 175g butter, 400g sugar, apple sauce and eggs. Mix in 125ml double cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared tin.

Bake 40 minutes in the preheated oven or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin over a wire rack. Invert cake onto a serving plate.

Place the dark brown soft sugar, 110g butter and 75ml double cream in a medium saucepan. Bring to the boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the icing sugar and drizzle over the cake immediately.