2
Sift flour, baking powder and baking soda. Using a cake mixer, whip the butter, sugar and ginger until light and fluffy. May take 5 minutes or so. Add the eggs one at a time making sure the first egg is well incorporated before adding the second one. Add the vanilla and date mixture, then half the flour, then milk, and last the remaining flour, mixing for a few seconds after each addition. Do not overmix. Pour into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted into the center is clean or even with a bit of moist crumb. Place on a wire rack and cool for about 5 minutes.", "While cake is in oven, stir cream and sugar in a small saucepan. Bring to a boil , add butter and let simmer for about 5 minutes, stirring occasionally. Add rum and vanilla off heat. Using a long skewer, poke holes all over the warm cake. Slowly and gradually pour 1 and 1/2 cup of sauce over the cake. I like to do that while cake is in springform pan. Let sauce get absorbed in cake for about 1 hour or so. Before you remove sides of pan, place it on a plate in case some sauce drips. Use a cake spatula (or whatever the name is used for sliding cakes out of a plate) and place on serving platter. Try to pour on cake any sauce that may have dripped or is still in pan. Best served warm but it is good room temperature too. Allow guests to pour more sauce on their individual servings. You can also choose to re-warm the extra sauce when serving leftover cake. Additionally, if you want to add more of a British touch, pour a bit of Devonshire cream on your serving.", "Note: if some sauce falls on the plate from the sides of the cake and you want like me to have clean sides, you can use a knife and push the drippings up the sides of the cake and spread it all around so as to prevent sauce from dripping again."]
