Preheat oven to 180°C.
In a bowl cream together butter and brown sugar.
Add caramel syrup and curd and beat until incorporated.
The batter may look curdled, but it is fine.
Add milk.
Mix together flour, baking soda, baking powder and salt in a bowl.
Add it to the butter mixture and beat until all the ingredients are incorporated.
Pour the batter in two 6″ greased, lined and dusted pans.
Bake it for 30-40 minutes or until a skewer inserted comes out clean.
Remove the pans from oven and let them rest on wire rack for 5 minutes.
Flip the cakes on the wire rack and allow them to cool completely.
