1 cup Medjool Dates pitted and chopped (about 10)
1 tsp Baking soda
1 1/2 cups Boiling water
1/2 Butter softened
1 cup Brown sugar packed
1 tsp Vanilla extract
2 Eggs
1 3/4 cups Self-Rising flour sifted

FOR THE CARAMEL SAUCE
1 cup Brown sugar
1 1/4 cups Whipping cream
1/2 tsp Vanilla extract
1/4 cup Butter

Preheat oven to 350 F (180C). To prepare baking pan brush the inside of a Bundt pan thoroughly with melted butter. Liberally sprinkle powdered cocoa over butter then turn upside-down and tap to remove excess cocoa.

In a small bowl sprinkle baking soda over dates. Add water and set aside for 20 minutes.

In a large bowl beat butter sugar and vanilla until creamy. Add eggs 1 at a time beating well after each addition. Using a large metal spoon fold in date mixture and flour until well mixed. Batter will be thin.

Spoon mixture into prepared pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Allow to stand for about one minute then carefully turn onto a plate.

To make the caramel sauce set a saucepan over medium heat and add sugar cream vanilla and butter. Cook stirring often until sauce comes to a boil. Reduce heat to medium-low and simmer for 2 more minutes.

While cake is still warm use a wooden skewer to make holes all over the top of the cake. Pour half of the warm sauce over the warm cake. Garnish with glace cherries if desired.

Let stand for 10 minutes before serving. Cut into slices and serve with remaining sauce.

Serve immediately.