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1
In a medium sauce pan over medium heat, bring water, baking soda and dates to a boil.
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2
Boil for 2 minutes.
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3
Remove from heat; stir in maple syrup.
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4
Let it cool while making cake.
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5
In a medium boil, stir together flour, baking powder and salt.
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6
Set aside.
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7
In a large bowl, using an electric mixer, beat together 1 cup butter (2 sticks) and sugar until fluffy.
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8
Beat in eggs one at a time.
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9
Add half of the flour misture and beat until just combined.
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10
Add the date-maple mixture and beat until just combined.
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11
Add the remaining half of the flour mixture; stir until just combined.
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12
Spoon the batter into a greased and flour bundt pan.
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13
Bake 45-50 minutes or until knife inserted in center cones out clean.
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14
Meanwhile in a medium sauce pan, over medium heat, bring the brown sugar, maple extract, whipping cram, and remaining cup (1 stick) butter to a boil.
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15
Let boil 2 minutes, reduce heat and simmer for 10 minutes, or until slightly thickened.
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16
When ready to serve, invert the cake onto a platter.
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17
Drizzle about half of the brown sugar-maple sauce over to top of cake, reserving the other half.
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18
Sprinkle toffee chips and toasted pecans over top of cake.
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19
Spoon reserved brown sugar-maple sauce over cake slices.
