Inspired by the famous British dessert, Sticky Toffee Pudding and another banana cake version of it that I developed, this dense moist cake is the perfect way to use those Fall pumpkins. This cake does not have a typical cake texture; like a good sticky toffee pudding, it sort of collapses in your mouth to a dense, rich, caramel-y, luscious bite that is simply addictive. Using brown butter in the frosting adds a beautiful caramel note to the cream cheese icing.
 

Ingredients
FOR THE CAKE
2¼ cups pureed roasted pumpkin (you can use canned pumpkin puree if you prefer)
1 tsp baking soda
½ cup butter
1¼ cups firmly packed brown sugar
2 tsp vanilla extract
⅓ cup dark corn syrup (or golden syrup)
3 large eggs
2½ cups all purpose flour cups all purpose flour
2 tsp baking powder
2 tsp cinnamon
1 tsp allspice
½ tsp cloves
½ tsp nutmeg
FOR THE CREAM CHEESE FROSTING
1 kilo bag (2.2 lbs) icing sugar (powdered sugar)
1-3 tbsp milk enough to bring the frosting to a spreadable consistency
1 cup butter, browned
1 cup cream cheese
2 tbsp vanilla extract vanilla extract

Instructions
TO MAKE THE CAKE
Grease and flour two 9 inch round cake pans and line the bottoms with parchment paper. The parchment paper greatly aids the release of the cakes from the pans when baked.
Preheat the oven to 350 degrees F.
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
Update ~Here~