In a medium bowl, whisk or sift together flour, baking powder, and salt to combine; set aside.
With an electric mixer, beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add in date mixture, flour mixture, and vanilla; mix just until moistened.
Spread batter in prepared pan. Bake until toothpick inserted in
center of cake come out clean, 55-65 minutes. Meanwhile, prepare toffee sauce.
Remove cake from oven; cool in pan 5 minutes. To ensure it will come
out easily later, carefully invert hot cake then return it, right side up, to pan.
Toffe Sauce Ingredients
In a medium saucepan, combine butter, heavy cream, light-brown sugar, and salt.
Heat over low, stirring, until sugar has dissolved, about 2 minutes.
Simmer mixture over medium heat until reduced to about 2 1/2 cups, 8 to 12 minutes.
If desired, reheat sauce over low before serving.
Using a toothpick, poke holes all over cake. Pour about 1 cup warm
sauce over cake; let absorb at least 20 minutes.
After the 20 minutes dig in! It tastes so good nice and warm!