Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 175℃ (350℉). Prepare an 8-inch by 4-inch loaf tin with butter and a light coating of flour or line it with parchment paper.
- In a large mixing bowl, cream the softened butter until fluffy. Gradually add the soft brown sugar, mixing until light and airy.
- Add the eggs one at a time, beating well after each addition until fully absorbed.
- Whisk together the self-raising flour, baking powder, salt, and pumpkin spice in a medium bowl. Fold one-third of this mixture into the wet batter.
- Pour half of the milk into the batter, mixing until just combined; then add another third of the flour mixture. Repeat with the remaining milk and flour.
- Fold the vanilla extract into the batter, ensuring even distribution.
- Scoop one-third of the batter into a separate bowl. Mix in the black cocoa powder and optionally add black gel food coloring.
- In the original batter, add pumpkin powder and orange food coloring, mixing until vibrant.
- Layer the orange and black batters alternately in the prepared loaf tin, swirling with a skewer for a marbled effect.
- Bake in the preheated oven for about 45 minutes. Check doneness and let the cake rest for 10 minutes before transferring to a wire rack.
- For the glaze, mix powdered sugar and warm water until smooth. Transfer to a piping bag and drizzle over the cooled cake.
- Decorate with black and orange sprinkles and eyeball candy for a festive touch.
Nutrition
Notes
Ensure your butter and eggs are room temperature for better mixing. Avoid overmixing the batter for an airy cake. Adjust baking times according to your oven's performance.