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MAPLE TOFFEE SAUCE:
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1. Melt butter in a medium saucepan over medium heat. Add brown sugar and maple syrup; stir to combine. Bring to a boil and immediately reduce to a simmer; cook until sugar has melted and sauce has thickened, about 5 minutes.
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2. Add salt, vanilla, and heavy cream. Simmer, stirring occasionally, until thick, about 5 minutes. Keep warm until ready to use.
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PUDDING:
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1. Grease one 8-inch by 3-inch cake pan with nonstick cooking spray; set aside.
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2. Place dates and 1/2 cup water in a small saucepan. Bring to a boil and immediately reduce heat to a simmer; simmer until water is almost evaporated.
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3. Transfer cooled dates to a food processor; pulse until very coarsely chopped. Set aside.
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4. In a seperate bowl, whisk together flour, baking powder, salt, baking soda, nutmeg, cloves.
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5. Using an electric mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy, about 4 minutes.
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6. Add eggs to butter & suguar, and beat until combined.
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7. Add molasses, maple syrup, vanilla, and date mixture; beat to combine.
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8. With the mixer on low speed, add the flour mixture. Mix until just combined.
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9. Pour 1/2 cup maple toffee sauce into the bottom prepared cake pan; sprinkle with pecans.
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10. Pour batter into cake pan, smooth top, and transfer to middle rack of oven. Bake until deep golden and a cake tester inserted into the center of each comes out clean, about 55 minutes.
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11. Remove pudding from oven and let cool for 10 minutes before inverting onto serving platter
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12. Immediately pour additional sauce over cake; let cool slightly.
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Serve warm with whipped cream dusted with nutmeg.
