1
: In a bowl, combine dates, tea, evaporated milk and coffee grounds. Let stand 10 minutes. Meanwhile, in a large bowl, cream together butter and sugar until combined. Beat in eggs one at a time. Add vanilla and date mixture to combine.
2
: In a separate bowl, combine flour, baking powder, baking soda and salt. Add to date mixture and mix gently until dry ingredients are incorporated. Turn batter into a greased and parchment-lined 9-inch (23 cm) cake pan (with at least 1 ½-inch/4 cm sides).
3
: Bake in a preheated 375ºF (190ºC) oven for 40 to 45 minutes, or until a cake tester comes out clean. Cool on a rack 10 minutes. Run a knife around edges and turn out cake. Remove parchment paper and invert cake onto a serving plate. (Cake can be served warm or at room temperature.)
4
: While cake is baking, for the sauce, in a saucepan, melt butter over medium heat. Add sugar, corn syrup and milk. Stir and heat (below boiling) until all ingredients are combined. Remove from heat. Stir in vanilla.
5
: Pour ½ cup sauce (125 mL) over cake and brush surface and sides. Cut cake into serving pieces. Serve with remaining sauce and even whipped cream or ice cream.