Preheat oven to 350 degrees F. Grease Bund pan molds. Tip: Follow manufacturer directions*

In saucepan, boil water. Add chopped dates. Cook for 5 minutes.

Add baking soda, mix well and turn off heat. Let cool for 10-15 minutes.

Meanwhile, in stand mixer bowl, combine butter and sugar. Use flat beater on medium speed to combine. Set aside.

Once date mixture is cooled, blend into fine paste. Set aside.

Add eggs and vanilla to butter mixture. Beat until incorporated. Add flour, salt, baking powder, and the pureed date mixture. Mix until well combined.

Spoon cake mixture into Bundt pan molds until each one is ⅔ full. Use the back of the spoon to evenly distribute the mixture in the mold.

Place pan in the middle rack of the oven.

Bake for 20-25 minutes until a toothpick inserted in the center of a cake comes out clean. Note: As the cakes bake, start cooking the toffee sauce.

Remove pan from oven and allow cakes to cool in the pan for 10 minutes.

Carefully invert the pan on a clean counter or wire rack. Give the pan a gentle shake if needed to release the cakes.

Allow cakes to cool for about 10 minutes before topping with warm sauce. Serve immediately.

In heavy-bottomed saucepan, combine butter and sugar. Cook over medium heat until the butter and sugar completely dissolve, and mixture starts to boil.

Lower heat to medium-low and carefully add heavy cream to the boiling mixture.

Use whisk to stir continuously and cook for another 4-5 minutes until the sauce thickens and easily coats the back of a spoon.

Remove from heat and stir in vanilla extract.

Cool for 10-15 minutes before pouring over the date cakes. Refrigerate leftover toffee sauce for up to a month.