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1
Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently.
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2
Reduce heat and simmer sauce until reduced to 3 1/2 cups, stirring occasionally, about 6 minutes.
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3
Set aside.
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4
(Can be prepared 1 day ahead.
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5
Cover and refrigerate.
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6
Rewarm over medium-low heat, stirring frequently, before using.)
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7
Preheat oven to 350F.
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8
Butter 12-cup Bundt pan.
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9
Whisk flour and baking powder in medium bowl to blend; set aside.
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10
Combine 1 1/2 cups water, dates and baking soda in another heavy medium saucepan and bring to boil.
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11
Remove from heat; cool completely.
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12
Using electric mixer, beat butter and sugar in large bowl until light and fluffy.
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13
Beat in eggs 1 at a time.
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14
Mix in vanilla and half of flour mixture, then date mixture.
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15
Blend in remaining flour mixture.
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16
Pour batter into prepared pan.
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17
Bake until cake rises and is golden on top, about 45 minutes.
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18
Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes.
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19
Cool in pan 10 minutes.
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20
Invert cake onto platter.
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21
(Can be prepared 1 day ahead.
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22
Cool completely.
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23
Wrap cake airtight and store at room temperature.
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24
Cover remaining caramel sauce and refrigerate.
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25
Rewarm sauce over medium-low heat, stirring frequently, before using.)
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26
Cut cake into slices; drizzle caramel sauce over each slice.
