Chop the pitted dates.

Pour boiling water over the chopped dates in a medium bowl.

Let the dates stand until cool.

Preheat oven to 350F.

Butter and flour a 9x9x2" square metal pan.

In another medium bowl, whisk together flour, baking powder, baking soda, and salt.

Set aside the dry ingredients.

In a large bowl, beat butter until light and fluffy.

Add brown sugar and beat until well combined.

Beat in eggs one at a time, mixing well after each addition.

Stir in vanilla.

Stir in flour mixture in 4 additions alternating with date mixture, beginning and ending with flour mixture.

Transfer batter to prepared pan.

Bake for 40 minutes or until a toothpick inserted in center comes out clean.

Spoon 1/2 cup Toffee Sauce over cake, spreading evenly.

Bake until sauce is thick and bubbly, about 8 minutes.

Cool cake in pan until lukewarm or room temperature.

Serve with remaining Toffee Sauce.

To Make Toffee Sauce:

In a large heavy sauce pan bring cream, sugar, butter, and corn syrup to boil over medium-high heat, stirring until sugar dissolves and butter melts.

Reduce heat to medium and boil gently until mixture is thick and deep amber, stirring often, about 35 minutes.

Remove sauce from heat.

Whisk in remaining cream (mixture will bubble vigorously).

Strain into medium microwave-proof bowl.

To Make Ahead: Can be made ahead 3 days in advance.

Cool, cover and refrigerate.

Rewarm in microwave at 15 second intervals.