• Pre-heat oven to 350F (180C). Grease and flour an 8 inch round cake pan.
• In a medium pot add the dates and water, simmer on medium heat until almost all the water has almost completely dissolved and the dates are soft. Blend the dates and remaining bit of water until smooth. Set aside.
• In a medium bowl whisk the flour, baking powder, baking soda and salt.
• In the mixing bowl beat on medium speed the butter and brown sugar until light and fluffy approximately 2-3 minutes. Beat in the egg and vanilla then add the date puree, beat to combine. On low speed add the flour mixture and combine.
• Pour the batter into the prepared pan and spread evenly. Bake for approximately 30-35 minutes or until a toothpick comes out clean or with 2-3 crumbs attached. Let cool to warm or room temperature.

FOR THE SAUCE

• While the cake is baking make the sauce, in a small/medium pot over medium heat, add the butter, then slowly add the cream, the brown sugar and salt , whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture, remove from heat, let cool.

FOR THE FROSTING

• In a medium bowl whip until stiff the cream. Gently fold in half the cooled sauce.

PUTTING IT TOGETHER

• Make holes in the warmish cake with the tongs of a fork or skewer stick and drizzle some (2-4 tablespoons) of the remaining sauce over the cake. Cut into servings, top each serving with a large dollop of whipped cream mixture and drizzle with a little sauce. Enjoy!