Preheat the oven to 350 degrees.  Liberally butter and flour a Panettone pan, a Sticky Toffee Pan, or a Bundt pan.  Set aside.

In a saucepan over high heat, bring the dates and 1 ¼ cups water to a boil.

Remove the pan from the heat and stir in baking soda.  The mixture will become foamy.  Keep stirring to prevent it from overflowing.  Set aside to cool.

In a small bowl, whisk the flour, baking powder, and salt.

In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar together until well incorporated. The mixture will look grainy.  Add the vanilla and mix well.

Add 1 egg and beat until blended.

Spoon in half of the flour mixture and half of the date mixture.  Mix until blended.

Repeat with the other egg and remaining flour mixture and date mixture.

Mix until just incorporated.

Pour the batter into the prepared pan.

Bake in the preheated oven for 40-45 minutes or until a knife inserted in the center of the cake comes out clean.

Remove the pan from the oven and place it on a wire rack to cool for 30 minutes.

Invert the cake onto the rack.  Cover and allow to stand at room temperature while you make the sauce.

Make the sauce:

In a medium saucepan over medium heat, stir together the sugar, cream, and butter.  Bring to a boil, stirring constantly, for 3 minutes until the butter melts and the mixture is fully combined.

Remove from the heat and stir in the brandy and vanilla.

To serve, slice the cake into 6 wedges.  Place a wedge on a dessert plate and spoon the warm sauce over top of the cake serving.

Top with a dollop of whipped cream, if desired.