Instructions

• Butter the pan. Place the chopped dates in a small bowl, pour the boiling water over them, and let cool for about 1 hour. Mix the flour and baking powder and set aside.
• Heat the oven to 350°F (175°C). Beat the cake butter and golden brown sugar until blended. Add the eggs one at a time, beating well after each and scraping the bowl.
• Beat in half the flour mixture, then the remaining eggs and remaining flour. Combine the instant coffee and baking soda, stir into the date mixture, then mix the date mixture into the batter.
• Pour the batter into the prepared pan. Bake on a rimmed sheet until a tester comes out clean, about 50 to 60 minutes. Cool in the pan, level the top if needed, return the cake to the pan, and poke holes all over with a skewer.
• For the sauce, bring the cream, brown sugar, sauce butter, and salt to a boil in a heavy saucepan. Reduce to medium-low and simmer until reduced to about 1 3/4 cups, around 15 minutes. Stir in the optional Drambuie off the heat.
• While the sauce is warm, pour about half over the cake. Cool to room temperature, refrigerate uncovered until the sauce firms, then cover. Rewarm portions and serve with the reserved sauce and whipped cream.