This is a beautiful cake or dessert that is rich but not overly sweet. Using a 22cm springform cake tin I managed to serve 16 slices of this cake. It is finished with a beautiful, velvety caramel sauce.
Line and grease a 22 cm springform cake tin. In a bowl combine dates and bi carb soda with boiling water. Leave for half an hour. Meanwhile cream butter and sugar. Beat in eggs one at a time. Add vanilla and spice. Fold in flour then fold in date mixture. Spoon into cake tin and bake for 40 - 50 minutes. It is ready when you test with a skewer that comes out clean. Allow to cool slightly then dust with icing sugar.
For the caramel sauce combine butter, cream and brown sugar until thick and bubbling.
Pour over warm cake and serve or pour over individual slices of cake.