Serves o 10

Ingredients
For the cake:
2 1/2 cups water
3/4 lb dates, pitted and roughly chopped
2 teaspoons baking soda
8 tablespoons (1 stick) cold butter, cut in pieces
1 2/3 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
3 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

For the sauce:
2 1/4 cups light brown sugar
7 tablespoons unsalted butter
1 cup half-and-half
1 teaspoon brandy or Whisky
1/4 teaspoon pure vanilla extract

1 cup heavy cream (optional) with 1 teaspoon sugar

Preheat the oven to 325 degrees and line a 13 x 9-inch baking pan with parchment paper. Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up) and set aside.

Using an electric mixer, cream the butter until fluffy. Add the sugar and cream well. Add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Stir the flour, baking powder and salt together. Add about 1/3 of the flour mixture and 1/3 of the dates, and mix until combined. Repeat until all the flour mixture and dates are mixed into the batter. Pour into the pan and bake about 40 minutes or until firm and set in the center.

Let cool in the pan. When cool, turn out of the pan onto a baking sheet lined with parchment and peel off the parchment paper. (The recipe can be made through this step up to 3 days in advance.)

To make the sauce combine all the ingredients except the vanilla in a saucepan and bring to a boil. Boil 3 minutes, until thickened. Remove from the heat and stir in the vanilla.

Preheat the oven to 400 degrees. Pierce holes in the top of the cake it with a toothpick. Pour the as much sauce as the cake will absorb, evenly over the top of the cake, reserving the rest to serve on the side. Bake until the sauce is bubbly and cake is heated through, about 5 minutes. Whip the cold cream with the sugar to soft peaks with an electric mixer. Cut the cake into squares and serve with whipped cream.