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Preheat oven to 350ºF. Grease a 7" x 11" baking pan
To make the date pudding cake, put chopped dates and baking soda in a bowl. Pour the boiling water over and let it stand for 20 minutes.
Another mixing bowl whisk flour, baking powder, and salt together. Set aside.
In a electric mixer with a paddle attachment, cream the butter and brown sugar until creamy. Add eggs, one at a time, and vanilla and beat until the mixture is creamy.
Add the flour and beat until combined. Add the soaked dates and the liquid into the flour mixture and fold together with a spoon until combined.
Pur the batter in a greased baking pan. Bake for 35-40 minutes or skewer inserted in the center comes out clean.
To make the caramel sauce, heat brown sugar, cream, vanilla, and butter in a small sauce pan over medium heat. Let the sauce comes to a boil, stir often. Reduce the heat to med-low and simmer for 2 minutes.
When the cake is done, pierce the cake with a skewer liberally. Pour ½ cup of the warm sauce over warm cake. Let it stand for 10 minutes. Serve the cake warm with remaining sauce and vanilla ice cream, if desired.