Sticky Date Cake

1. Preheat oven to 350°F. Grease a 9x13 pan or 9x9 cake pan with cooking spray.
2. Add the pitted dates to a food processor. Sprinkle in the baking soda, then pour the hot milk over the dates. Allow the mixture to sit for 10–15 minutes to soften. Blend until smooth and thick.
3. In a large mixing bowl, whisk together the eggs, brown sugar, and oil until well combined and slightly creamy. Stir in the vanilla extract.
4. Add the flour and baking powder to the bowl, then pour in the blended date mixture. Gently fold everything together until combined — be careful not to overmix.
5. Transfer the batter to your prepared pan and spread it evenly.
6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Baking time may vary slightly depending on the pan you use.
7. Allow the cake to cool for a few minutes before adding the sauce.
8. Make the Toffee Sauce: In a saucepan over medium heat, combine the butter, brown sugar, heavy cream, and vanilla extract. Stir occasionally and let the mixture gently simmer for 5–6 minutes, or until thickened and glossy.
9. Assemble: While the cake is still warm, poke small holes all over the surface using a skewer, fork, or chopstick. Pour about ¾ of the warm toffee sauce over the cake and let it soak in.
10. Serve with vanilla ice cream and drizzle with the remaining sauce for the perfect finishing touch and enjoy!