Preheat the oven to 325°F (163°C). Generously spray a bundt pan with non-stick cooking spray and lightly dust it with flour to ensure easy release. Set the prepared pan aside.

To make the date purée, place the pitted dates and water in a medium saucepan over medium heat. Bring to a boil and let the mixture cook for about 10 to 15 minutes, until the dates have softened. Once slightly cooled, transfer the mixture to a blender or food processor and blend until smooth. Set the purée aside for later use.

For the cake batter, whisk together the flour, ground cinnamon, nutmeg, ginger, salt, orange zest, and baking powder in a medium bowl until well combined. Set aside.

In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together on medium speed for 2 to 3 minutes, until the mixture is light and fluffy.

Add the eggs one at a time and continue to mix on medium speed for another 2 minutes until fully incorporated.

Add 2 cups (520 g) of the prepared date purée along with the vanilla extract, mixing just until combined.

Reduce the mixer speed to low and gradually add in the dry ingredients. Mix just until the batter is smooth and fully combined—avoid overmixing.

Pour the batter evenly into the prepared bundt pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (bake time may vary depending on your oven).

Allow the cake to cool in the pan for 1 hour before inverting it onto a cake plate or wire rack to finish cooling.

To prepare the toffee sauce, place all sauce ingredients in a medium saucepan and cook over medium heat until the mixture comes to a boil. Remove from heat and let it cool slightly.

When ready to serve, generously pour the warm toffee sauce over the bundt cake and enjoy.