Roughly chop the dates and place them in a bowl. Add the bicarbonate of soda and pour over the boiling water. Let sit for 10 minutes, then mash the dates gently to form a paste-like texture.
Preheat your oven to 180°C and grease a deep oven-proof dish or bunt pan.
In a mixing bowl, cream the butter and brown sugar until fluffy. Beat in the eggs one at a time, followed by the vanilla.
In a separate bowl, sift together the flour, baking powder, cinnamon and nutmeg. Gently fold the dry ingredients into the wet mixture, then stir in the mashed date mixture until combined. Pour the batter into your prepared dish and smooth the top.
To make the sauce, mix the boiling water, butter, sugar and vanilla until the butter melts. Carefully pour the sauce mixture over the back of a spoon onto the batter.
Bake for 35–40 minutes or until the top is firm and springy. The sauce will bubble underneath.
Let it rest for 5–10 minutes before serving. Spoon out generous helpings so you get both cake and sauce in each portion. Or if you used a bunt pan, carefully turn the cake out onto a serving dish.
Serve warm with custard, cream or ice cream. Enjoy!
