Sticky Toffee Pudding

FOR THE STICKY TOFFEE SAUCE:
Mix cream, brown sugar and butter in heavy large saucepan over medium-high heat. Bring to boil, stirring constantly. Reduce heat to medium-low and simmer until sauce is reduced 3 1/2 cups, stirring frequently, about 5 minutes.

FOR THE CAKE:
Preheat oven to 350 degrees F.

Generously butter 12-cup Bundt pan. Combine water, dates and baking soda in heavy medium saucepan. Bring to boil. Remove from heat and cool completely.

DO-AHEAD TIP:
Sauce and date mixture can be prepared 2 days ahead. Cool sauce, then cover and refrigerate. Rewarm sauce over low heat before using. Cover and refrigerate date mixture.

Whisk flour and baking powder in medium bowl to blend. Using electric stand mixer and paddle attachment, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in vanilla. Add flour mixture alternately with date mixture, mixing just until blended.

Transfer batter to prepared pan. Bake until cake is golden brown and puffs, about 45 minutes. Pour half of toffee sauce over cake. Continue baking until tester inserted near center of cake comes out clean, about 15 minutes longer. Transfer pan to rack and cool 10 minutes. Invert cake onto platter.

Cut cake into slices. Transfer slices to plates. Drizzle remaining toffee sauce over each slice. Garnish with fresh fruit, if desired, and serve.