Preheat your oven to 350°F (175°C) and grease a baking dish with butter or non-stick spray.

Chop the soft dates and place them in a bowl. Pour boiling water over the dates and let them soak for about 10 minutes until softened.

Mash the dates into a smooth paste using a fork or food processor.

In a large mixing bowl, combine softened butter and brown sugar. Cream until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in date paste and vanilla extract until evenly combined.

In a separate bowl, whisk together flour and baking powder. Gradually fold into the wet ingredients.

Pour the batter into the baking dish and bake for 30-35 minutes, or until a toothpick comes out clean.

For the toffee sauce, combine brown sugar, butter, and heavy cream in a saucepan over medium heat. Stir until smooth.

Allow the cake to cool slightly before serving warm, drizzled with toffee sauce.