Cake:

1. Simmer dates with water in a saucepan for 10-15 minutes, until a fork can be easily inserted into the dates with no resistance.
2. Immediately pour the dates, water, and baking soda into a blender or food processor and blend for 1-2 minutes until smooth. Let cool until no longer steaming.
3. While the dates cool, whisk the flour, baking powder, ginger, and salt together in a small bowl. Set to the side.
4. Then cream together the brown sugar and softened butter in a stand mixer fitted with a paddle attachment. Cream until pale, smooth and fluffy.
5. Add in the eggs one at a time, scraping between each addition. 
6. Begin alternating adding the dry ingredients and dates into the wet ingredients. Mix in 1/2 of the flour, then the date mixture, and then the remaining flour. Scrape the bowl between each addition.
7. Pour the batter into a prepared 8×8 inch pan and bake at 350ºF for roughly 30 minutes until springy and a toothpick comes out clean. Let fully cool.

Caramel:

1. While the cake bakes, make the caramel sauce. Make a direct caramel by heating 1/3 of the caramel in a saucepan. Once that sugar has melted, sprinkle another 1/3 on top of it. Once that has melted, sprinkle the last third on top and let melt. DO NOT STIR, ONLY SWIRL.
2. Once the sugar has melted, immediately add in the melted butter, now you may stir it in.
3.  Pour in the heavy cream and whisk vigorously for 1-2 minutes until the sugar and cream have emulsified.
4. Pour into a heat-safe cup or bowl, cover, and let cool in the fridge.

Frosting:

1. In a stand mixer fitted with a whisk attachment, beat together sweetened condensed milk and heavy cream together until stiff peaks form.

Assembly:

1. Remove cake from pan and place on a cutting board or cake stand. Spoon on sweetened condensed cream frosting and spread with an offset spatula. Drizzle the caramel sauce on top.
2. Cut into 16 pieces and serve!