1-Preparing the Cake Batter: Preheat the oven to 350°F (175°C). Grease an 8×8 inch square metal pan and line with parchment paper for easy release.

2-Preparing the Cake Batter: Boil 1 cup milk and stir in 8 ounces chopped dates and 1 teaspoon baking soda. Let soak for 10 minutes.

3-Preparing the Cake Batter: Mash or blend the date mixture until smooth. This step gives your date cake that perfect moist texture everyone loves.

4-Preparing the Cake Batter: In a bowl, combine the mashed dates with 2 eggs, 1/2 cup brown sugar, 8 tablespoons softened butter, and 1 teaspoon vanilla extract. Mix well.

5-Preparing the Cake Batter: Gradually add 1 1/3 cups (170 grams) flour, 1/2 teaspoon salt, and 1 teaspoon baking powder. Stir until just combined.

6-Preparing the Cake Batter: Pour batter into the prepared pan and bake for around 40 minutes, or until a toothpick inserted in the center comes out clean.

7-Preparing the Cake Batter: Cool the cake in the pan for 30 minutes.

8-Making and Adding the Cognac Toffee Topping: Heat 1/3 cup unsalted butter, 1 1/4 cups heavy cream, 3/4 cup brown sugar, a pinch of salt, and 1 teaspoon vanilla in a pan until boiling. Stir continuously for 3 to 4 minutes.

9-Making and Adding the Cognac Toffee Topping: Remove from heat and cool for 5 minutes. Stir in 2 teaspoons cognac or brandy if using.

10-Making and Adding the Cognac Toffee Topping: Trim thin slices off the cake edges. Layer some toffee in the bottom of the pan.

11-Making and Adding the Cognac Toffee Topping: Place the cake back in the pan, poke holes throughout the top, cut into 9 squares, and pour the remaining toffee over.

12-Making and Adding the Cognac Toffee Topping: Let sit for 30 minutes so the toffee soaks in fully before serving.