1 ¼ cups water
2 cups pitted dates
1 tsp baking soda

¼ cup butter
½ cup sugar
1 tsp vanilla
2 large eggs

1 ½ cups flour
1 tsp baking powder
½ tsp salt

1. Bring dates and water to a boil in a medium saucepan. Remove from heat. Stir in baking soda. (Mixture will become foamy.) Set aside. (If you don’t want any little bits of dates in your cake, you can puree this mixture in a food processor.)
2. Whisk flour, baking powder and salt in a bowl. Beat butter, sugar and vanilla in a large bowl. (Mixture will be grainy.)
3. Add 1 egg and beat to blend. Add half the flour mixture and half the date mixture and beat to blend. Repeat with remaining egg, flour mixture and date mixture.
4. Bake in a buttered Bundt pan at 350 for 40-45 minutes (until a tester inserted in centre of cake comes out clean).
5. Let cool for 30 minutes (or longer). Carefully remove cake from pan and place on a plate.

Sauce

1 ¼ cups brown sugar
½ cup heavy cream (can substitute 10% cream)
¼ cup butter
1 tsp brandy or whisky (optional)
Whipped cream or vanilla ice cream

1. Bring sugar, cream and butter to a boil in a small saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly for three minutes.
2. Remove from heat. Stir in brandy (if using) and vanilla.
3. Cut cake into wedges. Serve with hot sauce and whipped cream or ice cream.

Cake and sauce can be made a day ahead of time. Rewarm sauce gently before using. For adults, you can also drizzle 1 Tbsp brandy or whisky over the cake before adding the sauce.