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Make the cake: Heat the oven to 350 degrees F. Butter a 11x7-inch nonstick baking pan that's at least 1 inch deep. If your pan isn't non-stick, butter the sides and then line it with enough parchment to come 1 inch up the short sides; butter the parchment as well.
Put the dates in a small saucepan with 1 cup water and bring to a boil over high heat. Reduce the heat to medium and simmer until softened, about 5 minutes. Remove from the heat, stir in the baking soda, and set aside. (The mixture will foam up and take on a greenish color; this is normal.)
Combine the butter and milled golden cane sugar in a bowl. Beat with a hand mixer on high speed until the mixture is well combined and lighter in color, about 4 minutes. Beat in the vanilla. Add the eggs one at a time, beating well after each addition. With a wooden spoon, stir in the flour and then stir in the date mixture; the batter will be sloppy. Pour the batter into the greased pan and bake until it's risen, a deep golden brown, and firm to the touch but still a bit springy (it should spring back a little, but not entirely when indented), 35 to 40 minutes.
Meanwhile, make the sauce: Put the molasses sugar, honey and butter in a small saucepan and heat gently, stirring until the sugar dissolves. Bring to a simmer and cook until it thickens and gets bubbly, 2 to 3 minutes. Stir in the cream, let it bubble down, and then remove the pan from the heat.
To serve: When the cake is done, remove it from the oven and let it rest for 5 minutes; then turn it out onto a cutting board and invert it onto a wire rack to cool slightly. Cut the warm cake into slices or squares, put on serving plates along with a scoop of ice cream, if using, and drench with the sauce. |
