Preheat the oven to 325°F (163°C) and grease the bundt pan with non-stick spray, then dust with flour.

In a saucepan, combine chopped pitted dates and enough water to cover them. Boil then simmer for 5 minutes until softened, then purée.

In a bowl, whisk together flour, cinnamon, ginger, nutmeg, baking powder, and salt for even distribution.

Beat butter, dark brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and date purée.

Slowly fold in the dry ingredients and fresh orange zest until just combined.

Pour batter into the bundt pan and smooth the top. Bake for 50-60 minutes until a toothpick comes out with moist crumbs.

Cool in the pan for 1 hour, then gently run a knife around the edges and invert onto a wire rack.

To make the toffee sauce, combine cream, brown sugar, molasses, and unsalted butter in a saucepan. Boil then simmer until thickened, about 5-7 minutes.

Once cooled, drizzle warm toffee sauce over the cake and serve with ice cream or whipped cream.