Preheat your oven to 325ºF & spray a bundt pan with non-stick spray and then dust with flour. Set aside.

Make the date puree: Combine the pitted dates and water in a saucepan over medium heat. Bring the mixture to a boil and cook the dates for about 10 to 15 minutes to soften. Once cooked and cooled slightly, puree the dates and water in a food processor or blender. Set aside.

Make the batter: In a medium-sized mixing bowl, combine the flour, spices, salt and baking powder. Whisk to combine. Set aside.

In a large bowl, combine the butter, sugar, and brown sugar. Mix on medium speed for about 2 to 3 minutes, until light and fluffy. Add the eggs to the sugar mixture and mix on medium speed for about 2 minutes.

Add 2 cups of the date puree and vanilla. Mix to combine. With the mixer on low speed, add the flour mixture and stir to combine.

Pour the batter into the bundt pan and bake for 50 to 60 minutes (bake time can vary depending on your oven). The cake is done when a toothpick inserted in the center comes out with a few moist crumbs on it.

Let the cake cool for an hour in the bundt pan before turning it over onto a cake plate or cooling rack. Drizzle with caramel sauce & chopped toffee to serve.