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1
Preheat the oven to 180 degrees C (gas mark 4).
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2
Butter and flour the sides of a 20 x 20cm square cake tin and line the base with greaseproof paper.
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3
Place the chopped dates and tea in a saucepan and bring to the boil.
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4
Cook for a few minutes to soften the dates, then remove from the heat and set aside.
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5
Beat the butter in a large bowl or an electric food mixer until soft.
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6
Add the sugar and beat until the mixture is pale and fluffy.
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7
Beat in the eggs, one at a time, then beat in the mixed spice and vanilla extract.
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8
Fold in the date mixture.
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9
Sift in the flour and bicarbonate of soda and fold in gently until mixed.
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10
Pour the mixture into the prepared tin and bake in the oven for 45 minutes, or until the top is just firm to the touch and a skewer inserted into the middle comes out clean.
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11
Remove the cake from the oven and allow to stand in the tin for about five minutes before removing and transferring to a serving plate.
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12
To serve, cut into squares and serve with generous drizzle of warm toffee sauce (bought or homemade, boozy or plain,) on top.
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13
I highly recommended serving with a scoop of ice-cream, a squirt of whipped cream or a dollop of custard.
