250g pitted dried dates, chopped roughly
3/4 cup of warm water
1 tsp of bicarbonate of soda
125g butter, softened
1 cup of Chelsea Dark Cane Sugar
1 tsp vanilla essence
3 x 60g eggs
1 1/2 cup self-raising flour, sifted

Caramel Sauce:
2/3 cup of cream
50g butter, chopped
1 cup of Chelsea Dark Cane Sugar

1. Preheat oven to 170o C. Grease and line 20cm deep cake pan.
2. Combine dates and water in a saucepan over a medium heat. Stir occasionally for 10 minutes or until liquid has absorbed and dates softened. Remove from heat, stir in bicarbonate of soda (mixture will become frothy).
3. Cream butter, Chelsea Dark Cane Sugar and vanille until combined. Add eggs mixing well after each addition. Fold in flour and cooled date mixture.
4. Spread into prepared pan and bake for 45 minutes. Pour in 3/4 cup of caramel sauce and bake for 10 minutes or until cooked when tested with a skewer.
5. Serve warm with remaining caramel sauce and thick cream.
6. Caramel Sauce: Combine all ingredients in a saucepan over a medium heat. Stir constantly until butter has melted and mixture is well combined.