Preheat the oven to 350 F. Lightly grease 6 to 8 ramekins (about 6 ounces each) with butter or cooking spray and place on a baking tray, or lightly grease an 8x8- or 9x9-inch pan.

In a medium bowl, stir together the chopped dates, boiling water, baking soda and vanilla extract. Let the mixture sit for 15 minutes.

While that's sitting, make the batter.  In a large stand mixer bowl (or using an electric hand mixer), cream together the granulated sugar and butter until fluffy, 2-3 minutes.

Add the eggs one at a time, mixing between.  I also recommend taking a tablespoon or two of your flour and adding here, just to keep the eggs from curdling.

Add a 1/2 cup of the flour with the baking powder and salt, and combine.  Then mix in the remaining flour, until JUST combined (don't overmix!).

Lastly, fold in the liquid date mixture (don't drain), don't overmix.

Fill the ramekins evenly with the batter, about 2/3 full, or spread the batter evenly in the prepared pan.  Bake for 18-22 minutes (until a toothpick comes out clean).  If using a square baking pan, bake for 22-30 minutes depending on the size.  You definitely don't want to overbake or you'll have dry cake.

Let the cakes cool (you can serve slightly warm if you want) and make the sauce.  Combine the sugar, butter, cream, and salt in a saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth and combined, 5-7 minutes.

Turn out the ramekins onto plates or put cake slices on individual plates.  Pour the warm sauce over the individual servings and drizzle with a teaspoon or so of heavy cream (optional, but I highly recommend).