In a mixing bowl, combine chopped pitted dates with baking soda, then pour 1 cup of boiling water over the dates and let sit for about 15 minutes.

In a large bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes. Add 2 eggs one at a time, mixing well. Stir in 1 teaspoon of vanilla extract and gradually incorporate the softened date mixture.

In a separate bowl, whisk together 1½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of kosher salt. Gradually add this to the wet mixture, folding gently until just combined.

Preheat your oven to 350°F (175°C) and grease a pan. Pour the batter into the pan and bake for 40-45 minutes, or until a toothpick comes out clean.

In a saucepan, melt ½ cup of unsalted butter over medium heat, then stir in 1 cup of light brown sugar and 1 cup of heavy cream. Cook until it comes to a gentle boil, then let it simmer for about 5 minutes.

Once the cake is baked, cool for about 10 minutes, slice, and drizzle with toffee sauce. Serve with ice cream if desired.