Place chopped dates in a bowl. Pour boiling water over them. Add baking soda and mix well. Let them sit for 10 minutes. This makes the dates soft and easy to blend into the cake batter.

In another bowl, beat butter and brown sugar until creamy. Add eggs one at a time. Mix well after each addition. Add vanilla extract and stir gently to combine all flavors nicely.

In a separate bowl, mix flour, baking powder, and salt. Slowly add this mixture to the wet ingredients. Stir gently until just combined. Avoid overmixing to keep the cake soft and light.

Mash the soaked dates lightly. Add them to the batter along with the liquid. Mix gently. The batter will look slightly loose, but this is perfect for a moist cake texture.

Pour the batter into a greased baking dish. Bake at 180°C for 30–35 minutes. Check with a toothpick. If it comes out clean, your cake is ready. Let it cool slightly.

In a saucepan, melt butter over medium heat. Add brown sugar and stir until smooth. Pour in cream slowly. Stir constantly until the sauce thickens slightly and becomes glossy.

Poke small holes in the warm cake. Pour half of the warm toffee sauce over it. Let it soak in. Serve slices with extra sauce on top for the best taste.