Mix together the pureed pumpkin and baking soda and set aside.
Cream together the butter, brown sugar and vanilla well.
Beat in the dark corn syrup (or golden syrup).
Beat in the eggs, one at a time, beating well after each addition.
Add the pumpkin mixture and blend until smooth.
Sift together the flour, cinnamon, allspice, cloves, nutmeg and baking powder.
Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
Pour into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes rest in the pans for 10 -15 minutes before turning them out onto a wire rack to cool completely. Frost with brown butter cream cheese frosting.
TO MAKE THE FROSTING:
You must first brown the butter over medium heat. It will simmer until all the water boils off then quickly turn a golden brown. As soon as it turns a deep golden brown remove it from the heat, let it settle for 5 minutes, then decant it into a heatproof glass measuring cup. Chill until it solidifies.
Mix the cooled brown butter with all the frosting ingredients and beat well until smooth and fluffy. Add only a little milk at first and just add a little at a time until you get the perfect spreadable consistency.
Notes
Please note that this is a very rich cake, meant to be served in small slices, which are still quite satisfying for any sweet tooth. We would get at least 20 slices out of this cake if we were serving it to guests, so it’s a great birthday or celebration cake for a crowd.
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