Toffee Cake With Caramel Sauce

Butter an 8- or 9-inch square pan; set aside.

Put dates, rum and water in a small saucepan over medium-high heat; bring to a boil, stirring frequently, then reduce heat and simmer until dates are soft (about 5 minutes).

Puree dates in a blender or food processor; let cool 15 minutes.

Preheat oven to 350°F.

While your "date" is cooling his heels (hahah), in a medium bowl, stir together flour, powder, salt, cinnamon and soda; set aside.

In another bowl, cream butter and sugar until fluffy, then add eggs (one at a time).

Reduce mixer speed to low, alternate adding flour mixture and pureed dates.

Pour batter into prepared pan, smooth top, then pop into the oven; bake for 25 minutes (set the timer).

At end of 25 minutes, turn heat down to 325°F and bake an additional 15-20 minutes. Cake tester should come out clean.

Cool in pan on wire rack for 5 minutes (set the timer).

Run a knife around the edges of the pan to loosen; place a large serving plate over the top of the pan, invert the pan/plate.

Make the sauce: In a medium saucepan, combine cream, brown sugar and butter.

Over medium-high heat, bring to a boil and cook for 3 minutes, stirring constantly. Add the remaining rum, cook 1 more minute.

Pour warm sauce over cake.

SUBSTITUTIONS: To make this more kid-friendly, substitute water or apple juice.