In a bowl, combine chopped dates and the hot coffee.

Stir in baking soda and let it sit for 10–15 minutes.

In a separate bowl, whisk together the flour, salt, and baking powder. Set aside.

In a large mixing bowl, cream the butter and brown sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

Pour in the date-coffee mixture and stir until well combined.

Fold in the dry ingredients just until incorporated. Do not overmix.

Preheat your oven to 175°C (350°F).

Grease and line a loaf pan (8x4 inch or similar).

Pour the batter into the pan and smooth the top.

Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the toffee sauce, in a small saucepan, melt butter over medium heat.

Add brown sugar, cream, vanilla extract, and a pinch of salt.

Let it simmer for 2–3 minutes until slightly thickened.

Drizzle over individual slices when serving.