Butternut spice cake

Preheat the oven to 180ºC, gas mark 4. Use a little of the butter to grease a 900g loaf tin, then line the base with a strip of baking parchment. In a bowl, combine the flour, mixed spice, baking powder, bicarbonate of soda and salt, then set aside.

In a large bowl, use an electric hand mixer to beat the butter and sugar for 2 minutes until light and fluffy. Beat in the eggs, one at a time. On the lowest speed, beat in the flour mixture until combined. Fold through the squash, then tip into the cake tin. Bake for 45-50 minutes until the cake has risen and a skewer inserted into the centre comes out clean. Allow to cool completely in the tin.

For the topping, in a large bowl, use an electric hand mixer with clean beaters to beat the butter and icing sugar for 1 minute, until light and combined. Beat in the soft cheese, then 2 tbsp maple syrup and a pinch of salt. Remove the cake from the tin, swirl the topping over it, then drizzle with the remaining 2 tbsp maple syrup.