Preheat your oven to 325°F (163°C). Spray a bundt pan generously with non-stick spray and dust it lightly with flour to ensure the cake releases easily after baking. Set the prepared pan aside.

Combine the chopped pitted dates and water in a saucepan set over medium heat. Bring to a boil, then simmer for 10 to 15 minutes until the dates are very soft. Let the mixture cool briefly, then puree the dates and liquid in a food processor or blender until smooth. Set the puree aside for later use.

In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, orange zest, and baking powder until well combined. This helps distribute the spices and leavening evenly throughout the cake.

In a large mixing bowl, beat the room temperature butter, granulated sugar, and 3/4 cup brown sugar together on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. Add the eggs, one at a time, mixing well after each addition for about 2 minutes. Mix in 2 cups of the date puree (from Step 2) and the vanilla extract until combined. I find this step is key to creating a moist, flavorful crumb.

With your mixer on low speed, gradually add the dry flour mixture (from Step 3) to the wet ingredients (from Step 4), mixing gently until just combined. Do not overmix. Pour the batter evenly into the prepared bundt pan, smoothing the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the cake cool in the pan for 1 hour before carefully turning it onto a cake plate or cooling rack.

In a medium saucepan, combine the heavy whipping cream, 1/2 cup brown sugar, molasses, and 4 tablespoons unsalted butter. Cook over medium heat, stirring occasionally, until the mixture reaches a gentle boil and thickens slightly. Remove from the heat and let cool slightly before serving. For extra depth, I sometimes add a pinch of salt to the sauce while it’s heating.

When ready to serve, pour the warm toffee sauce (from Step 6) generously over the cooled cake. Slice and enjoy—the sauce soaks into the cake and makes every bite incredibly delicious.