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1
Preheat oven to 350F.
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2
Butter 13 x 9 x 2-inch metal baking pan.
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3
Line bottom with parchment; butter parchment.
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4
Combine dates and 1 2/3 cups water in heavy medium saucepan.
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5
Bring to boil.
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6
Reduce heat and simmer until dates are tender and all but scant 1/4 cup liquid evaporates, about 10 minutes.
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7
Transfer to processor; puree.
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8
Sift flour, baking powder, and baking soda into medium bowl.
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9
Beat brown sugar and butter in large bowl until blended.
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10
Add eggs 1 at a time, beating well after each addition.
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11
Add flour mixture in 3 additions, beating until smooth.
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12
Mix in pureed date mixture (batter will be stiff).
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13
Spread batter in prepared pan.
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14
Bake until cake is firm to touch and tester inserted into center of cake comes out clean, about 35 minutes.
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15
Cool in pan on rack.
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16
Turn cake out onto work surface.
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17
Remove parchment.
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18
Trim 1/2 inch from short sides of cake and 1/4 inch from long sides.
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19
Using serrated knife, cut cake horizontally into 3 equal layers.
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20
Return 1 layer to same pan.
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21
Pour 1 cup sauce over.
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22
Top with second layer.
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23
Pour 1 cup sauce over.
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24
Top with third layer.
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25
(Can be made 6 hours ahead.
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26
Cover; let stand at room temperature.)
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27
Preheat oven to 350F.
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28
Bake cake uncovered until sauce bubbles around edges, about 20 minutes.
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29
Serve warm with whipped cream and remaining sauce.
