Preheat your oven to 175℃ (350℉) and prepare an 8-inch by 4-inch loaf tin by brushing with butter or oil and dusting with flour.

Cream 180 g of chilled butter in a large mixing bowl until soft and smooth, then add 180 g of soft brown sugar and cream until light and fluffy.

Add 3 eggs into the creamed mixture one at a time, beating well after each addition until no traces of egg are visible.

In a separate bowl, whisk together 180 g of self-raising flour, ⅓ teaspoon of baking powder, ⅛ teaspoon of salt, and 2 teaspoons of pumpkin spice mix, then sift the dry mixture into the creamed butter mixture.

Pour half of the 100 ml of milk into the batter, mixing gently, followed by another third of the flour mixture, then repeat with the remaining milk and flour.

Add ½ teaspoon of vanilla extract into the batter and carefully fold it in until well-distributed.

Scoop out one-third of the batter into a separate bowl and sift in 7.5 g of black cocoa powder; mix until incorporated.

In the remaining two-thirds, sift in 15 g of pumpkin powder and mix well, adding a few drops of orange food coloring.

Transfer the batters into the prepared loaf tin, layering them alternately and swirling to create a marbled pattern.

Bake the cake for approximately 45 minutes, checking doneness with a cake tester.

While the cake cools, prepare the glaze by mixing 75 g of powdered sugar with 1½ tablespoons of warm water until smooth.

Once the cake is completely cool, drizzle the sugar glaze over the top, sprinkle with black and orange sprinkles, and add eyeball candy.