Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray.

Chop your pitted dates into small pieces, sprinkle baking soda over them, and pour in boiling water. Allow to sit for 15-20 minutes.

In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add eggs one at a time, mixing well after each addition and then stir in vanilla extract.

In a separate bowl, whisk together all-purpose flour, baking powder, and kosher salt. Gradually add to wet ingredients.

Fold the cooled date mixture into the batter until just combined.

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean.

To make the toffee sauce, melt unsalted butter in a saucepan, add light brown sugar and heavy cream, whisk until smooth and cook for 5-7 minutes.

Once the cake has cooled for 10 minutes, release it onto a serving plate and drizzle warm toffee sauce over it.