1. In a medium saucepan, put the dates and water together and cook over medium heat. Simmer together, stirring constantly until the dates are soft and mushy, and the water is absorbed, about 5 minutes. Remove from heat and stir in the baking soda. The mixture will foam. Transfer to a large plate, cover and set aside to cool completely, slightly warm is ok. Or put in the freezer to speed things up.

   MARK AS COMPLETE

2. Meanwhile make the toffee sauce (instructions below)

   MARK AS COMPLETE

3. Then adjust the oven rack to lower middle position and preheat the oven to 350F/180C.

   MARK AS COMPLETE

4. If making jumbo or regular cupcakes, grease and flour or non-stick spray the cupcake pans. If making one large cake, then grease or spray the bottom of a 9inch pan, line with parchment paper or foil round, then grease and flour or spray over the rounds and on the sides of the pan.

   MARK AS COMPLETE

5. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

   MARK AS COMPLETE

6. In the bowl of a stand mixer fitted with the paddle attachment, or a regular large bowl and a handmixer, beat the butter with both sugars until lightened in both texture and color, about 5 minutes, scarping down the bowl as needed.

   MARK AS COMPLETE

7. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.

   MARK AS COMPLETE

8. On lowest speed, gradually add the flour mixture, just until combined. Do not overmix.

   MARK AS COMPLETE

9. Add the dates and mix gently on low speed just until well combined. Scrape down the bottom and sides of the bowl, to make sure that everything is well mixed together.

   MARK AS COMPLETE

10. Fill the regular-sized cupcake pans with 1 scoop of batter in each cavity or 2 scoops for regular-sized cupcakes, filling them 2/3 of the way. For the large 9inch pan, pour all of the batter in the prepared pan.

    MARK AS COMPLETE

11. Bake for (17 to 20 minutes for regular-sized cupcakes), (22 to 25 minutes for jumbo cupcakes) or (50 to 60 minutes for the large cake). Because different ovens vary in temperature, the best way to test for doneness is to make sure that a toothpick inserted in the center of the cake comes out with a few cooked crumbs attached, the sides starts to pull away from the pan and the center springs back to the touch.

    MARK AS COMPLETE

12. Take out of the oven then reheat the toffee sauce until very hot. Poke holes all over the cake using a tooth pick or wooden skewer, then pour (1 tablespoon of sauce on top of each regular sized cupcake), or (2 tablespoons for each jumbo cupcake), or (1/3 of the sauce over the large cake).

    MARK AS COMPLETE

13. Leave the sauce to soak in for about 5 minutes, then turn the cake(s) on to a serving platter.

    MARK AS COMPLETE

14. Pour (1 more tablespoon of sauce on top of each regular sized cupcake), or (2 tablespoons for each jumbo cupcake), or (1/3 of the sauce over the large cake). The remaining sauce is for serving on the side. Serve warm, topped with a scoop of vanilla ice cream (optional) and more toffee sauce if desired. Store leftovers in an a airtight container, then heat individual servings in the microwave until warm.

    MARK AS COMPLETE

TO MAKE THE TOFFEE SAUCE

1. In a saucepan, melt the butter, brown sugar, cream and salt over medium heat, stirring constantly with a whisk or heatproof rubber spatula.

   MARK AS COMPLETE

2. Bring to boil and simmer for about 1 minute, stirring constantly.

   MARK AS COMPLETE

3. Remove from the heat and use according to the recipe.

   MARK AS COMPLETE

Recipe Notes

1. Weight of the dates may vary from one type of dates to another. Although 1 1/2 cups of medjool dates always comes out 10oz/ 284g with me, I've found that other kinds of dates tend to be heavier or lighter. Although I'm a huge proponent of the scale, this is probably the only time I'll recommend measuring anything by volume (cups) to get a more accurate measurement. To measure the dates, remove the seeds, and pack it in the cup. If you only have a scale, then go with the suggested weight of 10oz/284g; and try to stick to medjool.

   MARK AS COMPLETE

2. If you don't have a kitchen scale to weigh the flour, use the Spoon & Sweep method: Use a spoon to lightly fill measuring cup with flour until required amount is obtained, then sweep access with the back of a knife.

   MARK AS COMPLETE

3. Make sure that the brown sugar used here is the soft kind that feels like wet sand and packs and sticks to itself, like Domino's brand and Red Path.

   MARK AS COMPLETE