• Place chopped dates, water, and baking soda in a saucepan and bring to a boil over medium-high heat. Turn the heat off and let the dates soak for at least twenty minutes.
• While the dates are soaking, spray a 9" cake pan with nonstick spray and line it with parchment paper.
• Preheat oven to 350°F
• Sift or whisk the flour, baking powder, salt, and cardamom together and set aside.
• Beat butter and brown sugar together on medium speed until light and creamy, about 3-5 minutes.
• Add eggs, one at a time to the butter and sugar mixture, beating well after each egg.
• Add the vanilla, and the date mixture including the soaking liquid, and beat until incorporated.
• With a spatula, fold in half of the flour mixture, then fold in the rest of the flour mixture until just combined. Don't over-mix.
• Pour batter into the prepared baking pan and smooth the top.
• Bake for 35 - 45 minutes until a cake tester or toothpick inserted comes out clean.
• Remove from the oven and cool on the rack.

TOFFEE SAUCE

• Place butter and sugar in a medium saucepan on medium heat.
• Cook and stir until the mixture turns a deep amber color.
• Carefully and slowly stir in cream and vanilla, while continuing to whisk. (Mixture will be bubbly.)
• Whisking constantly, cook until the sauce thickens and coats the back of a spoon or until it has reached the desired consistency.
• Can be made ahead and warmed n a saucepan over low-medium heat or microwave in 30-second increments, stirring between heatings, until warm.