Pour 1¼ cups boiling water over pitted Medjool dates in a bowl. Let soak for 15 minutes until very soft, then drain well and mash into a chunky paste with a fork.
1.5 cups Medjool dates
Beat softened butter with ¾ cup brown sugar using an electric mixer on medium-high speed for 3-4 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Then mix in vanilla extract.
6 tbsp butter, 0.75 cup brown sugar, 2 large eggs, 1 tsp vanilla extract
Whisk together flour, baking soda, baking powder, and salt in a separate bowl. Add half the flour mixture to the butter mixture and fold gently. Then add the mashed dates, followed by the remaining flour. Mix just until no dry streaks remain to prevent toughness.
1.75 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 0.25 tsp salt, 1.5 cups Medjool dates, 6 tbsp butter, 0.75 cup brown sugar, 2 large eggs, 1 tsp vanilla extract
Pour the batter into a greased and floured 9-inch square pan. Bake at 350°F for 35-40 minutes until the top springs back lightly when pressed and a toothpick inserted shows moist crumbs but no wet batter.
While the cake bakes, melt ½ cup butter in a saucepan over medium heat. Add 1 cup brown sugar and heavy cream, stirring constantly. Bring to a gentle simmer and cook for 5-7 minutes, stirring often, until thick enough to coat the back of a spoon. Remove from heat and stir in vanilla extract and a pinch of salt.
0.5 cup butter, 1 cup brown sugar, 1 cup heavy cream, 0.5 tsp vanilla extract, pinch salt
