Preheat oven to 350°F (177°C). Grease an 8×8 inch baking pan with cooking spray or butter.

Place dates in a bowl, sprinkle with baking soda. Pour boiling water over the dates. Let stand for 10 minutes, then mash well with a potato masher (or fork) until broken down.

Whisk the flour, baking powder, and salt in a small bowl and set aside.

In a bowl, place butter and sugar. Beat until light (about 2 minutes). Add eggs and vanilla; beat until incorporated.

Add the dry ingredients and mix until mostly combined. Add the mashed dates with any remaining liquid; stir until well combined.

Transfer the batter to the prepared pan, spread evenly, smooth the top and bake for 24 to 28 minutes or until a toothpick inserted in the middle comes out clean.

Add all sauce ingredients to a small saucepan over medium heat. Once the butter melts, stir and bring to a gentle simmer. Simmer for 1 to 2 minutes, stirring once, then remove from heat.

While the cake is still hot, poke holes all over the surface with a skewer, ensuring it reaches the bottom. Gently pour the sauce over the cake and let it soak for 10–15 minutes before serving.

The cake is outstanding served warm with vanilla ice cream.