From My Bowl

For the Cake:
1 Prep: Preheat the oven to 350F and grease and line a 9x9 baking dish with parchment paper.
2 Make the Date Paste: Add the dates to a heat-proof bowl and cover with 1 cup of boiling water; cover the bowl with a plate and let soak for 10 minutes, until softened (I like to measure and prep the remaining ingredients during this time). Transfer the dates and the soaking liquid to a food processor. Process for 45 to 60 seconds, until a thick paste forms that is reminiscent of applesauce. Set aside.
3 Dry Ingredients: Whisk the flour, baking powder, baking soda, optional spices, and salt together in a medium bowl. Set aside.
4 Cream the Butter: Add the melted butter, brown sugar, and molasses, vanilla, and ground flax to a large bowl and whisk until the brown sugar has dissolved.  Add the prepared date paste and whisk again, until combined.
5 Combine: Add half of the flour mixture to the bowl and use a spatula to fold it into the batter. Repeat with the remaining half of the flour, trying not to overmix.
6 Bake: Transfer to the prepared baking dish. Bake for 30 to 35 minutes for the baking pan (or 22 to 25 minutes for the muffins).
Make the Caramel Sauce: 
11 In the meantime, bring the milk, butter, and sugar to a small sauce pan over medium heat. Do not stir until the mixture comes to a simmer; then, stir occasionally while the sauce reduces and darkens in color, about 7 to 10 minutes. Transfer the caramel to a glass measuring cup and set aside to let cool and thicken slightly.
8 Cool Slightly: Place the baking dish on a wire rack and let sit for 10 minutes. Use a long toothpick to poke many holes into the cake about 1/2” apart, then pour 1/2 cup (ml) of the caramel sauce over the top of the cake. Let sit for 5 additional minutes, while the cake cools and absorbs the caramel.
9 Slice & Serve: Use the parchment paper to remove the cake from the baking dish, then slice into 9-16 portions. Divide between serving plates and top each cake with a spoon of vanilla ice cream and an extra drizzle of the toffee sauce. Serve warm.
10 Storage: Store the cake and toffee sauce leftovers in separate containers in the refrigerator for up to five days.