Preheat your oven to 175°C (350°F). Grease and flour an 8x4 inch loaf tin or line it with parchment paper.

In a large mixing bowl, beat the room-temperature salted butter until soft and creamy. Gradually add the soft brown sugar, beating until light and fluffy, about 3 to 4 minutes.

Add the eggs one at a time, ensuring each is fully incorporated before adding the next.

In a separate bowl, whisk together the self-raising flour, baking powder, salt, and pumpkin spice mix.

Fold the dry ingredient mixture into the wet ingredients, alternating with milk in three parts. Stir gently to keep the batter light.

Divide the combined batter into two bowls. Fold black cocoa powder into one for the dark mixture and pumpkin powder with orange food coloring into the other.

Spoon alternating dollops of the orange and black batters into your prepared loaf tin, swirling gently with a skewer or knife.

Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the tin for about 10 minutes before transferring to a wire rack.

Prepare the glaze by whisking together sifted powdered sugar and warm water until smooth. Adjust consistency as needed.

Drizzle the glaze over the cooled cake, sprinkle with black and orange sprinkles, and add eyeball candy for decoration.