Preheat oven to 325 degrees. Lightly butter a 9 x 9 baking pan.
Measure the water and the dates into a medium size saucepan. Cook on medium heat for 15 minutes untill the dates and water have formed a soft smooth paste. Remove from heat and let cool to room temperature.
Beat the butter and sugar in a stand mixer with a paddle attachement on medium high for approximately 3 minutes or untill light and fluffy. Add 2 eggs, one at a time, beating well after each addition. In a seperate bowl mix together flour, baking powder and salt. Add half the flour mixture to the wet ingredients and beat untill incorporated. Add remaining 2 eggs, incorporate, then add the remaining flour mixture. Add the date mixture to the batter and beat to blend. Pour the batter into the greased pan, place on a baking sheet and bake untill a toothpick comes out clean. Approx 1 hour.
Allow to cool and cut into pieces. Pour toffee sauce generously over the top before serving.
Bourbon Toffee Sauce
Melt the butter in a sauce pan on medium low. Add brown sugar and mix well, then add cream carefully and whisk untill sauce is smooth. Add vanilla and bourbon and mix well. Reduce heat and simmer for 15 minutes. Refrigerate untill use and heat up when needed.
½ cup of unsalted butter
1 cup of sugar
1/2 cup of orange juice
1/4 cup of water
2 cup of flour
2 tsp. of baking powder
1 tsp of vanilla
pinch of salt.
1 bag fresh cranberries (chopped in half)