Preheat the oven to 350 degrees F.
Butter and flour the sides of an 8-inch springform pan
or an 8 by 8-inch square cake pan
and line the base with parchment or greaseproof paper.
Place the chopped dates and tea
in a saucepan and bring to a boil. Cook for a few minutes to soften the dates, and then remove from the heat, and set aside.
In a large bowl or an electric food mixer
, beat the butter until soft. Add the sugar, and beat until the mixture is pale and fluffy. Beat in the eggs, 1 at a time, and then beat in the mixed spice and vanilla extract. Fold in the date mixture. Sift
in the flour, and bicarbonate of soda
, and gently fold in until combined.
Pour the mixture into the prepared pan, and bake until the top is just firm to the touch and a skewer
inserted into the middle comes out clean, about 45 minutes.
Let the cake stand in the pan for about 5 minutes before removing and transferring to a serving plate. While the cake is cooking, make the Toffee Sauce.
To serve: Cut the cake into slices, and serve with a scoop of vanilla ice cream or whipped cream
and a very generous drizzle
of warm toffee sauce over the top!
This can also be served with the Boozy Toffee Sauce, recipe follows, instead of the regular toffee sauce.