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Preheat oven to Gas Mark 4/180 C.
Pit and chop the Dates.
Add to a pot with the Bicarbonate of Soda/Baking Soda.
Add boiling water from the kettle. Set aside for 10 - 15 minutes.
Cream Butter and Sugars in the bowl of a stand mixer with the paddle attachment fitted, with a hand mixer or with a wooden spoon in a mixing bowl. (4 - 5 minutes). Be sure to scrape down the sides of the bowl a couple of times.
Add the Eggs one by one until fully incorporated into the batter.
Add the Flour and mix till combined. Don't over mix!
Puree the Dates and add to the bowl and mix for 1 - 2 minutes.
Pour the cake mixture into a deep greased traybake tin or casserole dish (roughly 9 x 13 inch) lined with baking/greaseproof paper and bake in a preheated oven at GM 4/180 C for 35 - 45 minutes or till a skewer inserted into the middle comes out clean.
Meanwhile, add the sauce ingredients - Butter, Sugar, Treacle and Double Cream to a pot/small saucepan over medium heat and simmer to create a rich toffee sauce.
Once the Cake is out of the Oven prick it all over and pour over ½ of the Toffee sauce. Leave the rest to drizzle on individual slices when serving.