12 oz pitted plump Medjool dates
2 tbsp dark rum
2 tbsp brewed espresso
6 oz water
6 oz unsalted butter
1 cup cake flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
Pinch of salt
3/4 cup light brown sugar
4 Large eggs
1 cup all-purpose flour
2 oz butter (half a stick)
3 T Bourbon or Brandy
1 cup cream
1 cup brown sugar
For the Cake
Preheat the oven to 325°. Butter and flour a 10-by-3-inch round cake pan and line the bottom with parchment paper. Butter and flour the paper. In a medium sauce pot, cover the dates with the rum, espresso and water and heat over medium heat for 5 minutes. Transfer to a food processor and let stand until the dates are softened. Puree until smooth.
In a bowl, whisk both flours with the baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, using an electric mixer, beat the butter and brown sugar until fluffy. Beat in the eggs until incorporated, then beat in the date puree. Add the dry ingredients all at once and beat at low speed until incorporated.
Scrape the batter into the prepared pan and bake in the center of the oven for 1 hour, until a toothpick inserted in the center comes out clean. Let cool for 15 minutes, then invert the cake onto a rack to cool completely.
For the Toffee Sauce
Put all ingredients in sauce pan and cook until boiling, reduce heat to a simmer and cook for 8 minutes or until slightly thick and caramel color.
To Serve
Cut the cake into wedges and serve with toffee sauce!