• Preheat oven to 350º F and grease a 6-cup bundt pan, 9-inch round or square cake pan, 2-quart soufflé dish, or a 6-cavity mini tube or bundt pan

To make the cake:

• Place the dates and baking soda in a bowl, pour the boiling water over, and set aside.
• In a medium mixing bowl, combine the flour, baking powder, and salt.
• In a large mixing bowl, cream together the butter and sugar. Add the egg and vanilla extract and beat until well combined. Add the flour mixture in several additions, beating after each until incorporated. Stir in the dates and their soaking liquid.
• Spoon or pour the batter into the prepared baking pan and bake in the preheated oven until it is browned, set, and firm on top, about 20 to 25 minutes if making 6 mini cakes or 30 to 35 minutes if making one large cake. Cool in pan on a wire rack.

To make the toffee sauce:

• Bring the butter, cream, and brown sugar to a boil in a heavy saucepan set over medium high heat.
• Reduce heat to medium and boil, stirring constantly, about 8 minutes, until the mixture has thickened.

Before serving:

• Preheat the broiler.
• Poke several holes in the cake with a chopstick or skewer.
• Spoon about 1/3 of a cup of the sauce over the cake (still in its pan), spreading evenly and letting it run down into the holes.
• Broil for about 2 minutes, until the sauce is bubbly.
• Unmold the cake or cakes, cut into wedges if making one big cake, and serve warm, drizzled with the remaining sauce.