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1
Preheat the oven to 350.
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2
Butter a 9-inch round cake pan.
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3
Line the bottom with parchment paper and butter the paper.
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4
In a small saucepan, simmer the dates in the water over moderately low heat until the liquid is reduced by half and the dates are very soft, about 10 minutes.
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5
Scrape the dates and liquid into a food processor.
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6
Add the molasses and puree.
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7
Let cool.
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8
In a bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon of salt.
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9
In another bowl, using an electric mixer, beat the butter with 1/2 cup of the brown sugar until fluffy.
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10
Beat in the egg and vanilla, then beat in the dry ingredients.
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11
Beat in the date puree.
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12
Scrape the batter into the prepared pan and bake for about 30 minutes, or until the cake is springy to the touch.
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13
Let cool for 10 minutes, then turn the cake out onto a rack.
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14
Peel off the parchment paper and return the paper to the pan.
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15
Meanwhile, spread the walnuts and pecans in a pie plate and bake for about 9 minutes, until fragrant and golden.
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16
Let the nuts cool slightly, then chop them very coarsely.
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17
In a small bowl, stir the corn syrup with the remaining 2 tablespoons of brown sugar and 1/4 teaspoon of salt.
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18
Scatter the nuts over the parchment in the cake pan and drizzle the corn syrup mixture on top.
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19
Carefully return the cake to the pan (the same way it came out) and bake for 15 minutes.
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20
Let cool slightly, then invert the cake onto a plate, replacing any nuts stuck in the pan.
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21
In a medium saucepan, combine the butter and sugar and bring to a boil over moderate heat, stirring.
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22
Off the heat, add the cream.
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23
Return the sauce to a boil and cook until slightly reduced, about 5 minutes.
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24
Stir in the salt and let cool slightly.
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25
Drizzle some of the toffee sauce over the cake and serve, passing the rest of the sauce on the side.
