To start, grab a bowl and pour in the boiling water. Toss in the chopped Medjool dates. Let them soak for about 10 minutes. This process softens the dates, which will make blending them into a dreamy, gooey mixture much easier.

In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. This step is vital; proper mixing ensures the cake rises evenly. Once you see those dry ingredients intermingling, set the bowl aside.

When your dates have softened, drain them, reserving the soaking water. In a blender or food processor, combine the softened dates with granulated sugar and vanilla extract. Blend until smooth. If you find the mixture gets too thick, add two tablespoons of that reserved soaking water for a manageable consistency.

Now, beat those eggs until fluffy in a separate bowl. Gradually mix in the date puree until it's all nice and blended. The mixture should be almost silky at this point.

Gently fold the dry mixture from Step 2 into your wet mixture. This is not the time to go all Hulk; delicate folding is key to keep that batter light and airy.

Preheat your oven to 350°F (175°C). Grease a cake pan and pour in your prepared batter. Pop the pan into the oven and let it bake for about 45 minutes or until a toothpick comes out clean.

While your cake is baking, whip up that bourbon caramel sauce. In a saucepan, heat the heavy cream and butter until it simmers. Gradually stir in brown sugar, allowing it to dissolve into a smooth sauce. Finally, add the bourbon and, if you like, sprinkle in some flaky sea salt. Let it cool slightly, so it thickens just enough to coat your cake beautifully.

Once the cake has cooled, slice it up and drizzle that rich bourbon caramel sauce over the top. Fancy it up with some toasted pecans or walnuts, and don't forget the vanilla ice cream. Trust me, this is where the magic happens!