300g butter
1 cup Chelsea Soft Brown Sugar
2 Tbsp grated orange rind
4 eggs
3 cups grated pumpkin
1/2 cup macadamia nuts finely chopped
2 cups flour
2 tsp cinnamon
1 tsp mixed spice
4 tsp baking powder
1/2 cup milk approx.
4 Tbsp oil

Sour Cream Orange Icing
3 cups Chelsea Icing Sugar - approx
4 Tbsp sour cream
2 tsp grated orange rind
small amount of orange juice
optional orange liqueur, e.g. Cointreau or Grand Marnier
toasted macadamia nuts for decoration

Cream butter, sugar and orange rind, add eggs and beat in well. Add the remaining ingredients and mix well to combine. Pour mixture into two well-greased or baking paper lined 20-22 cm cake tins. Bake for 35-40 mins at 175°C. Cool on a wire rack

Blend all icing ingredients except macadamia nuts until you get a spreadable consistency (if desired add a splash of orange liqueur). Ice one cake then place other cake on top and cover with remaining Icing. Sprinkle with chopped macadamia nuts for decoration.