Prep the oven and pan. Preheat your oven to 350°F degrees. Generously spray a 8x8 inch square cake pan with cooking spray; set aside.
Prepare the dates. Add the date and water to a medium saucepan then bring the mixture to a boil. You will notice the dates soften. Allow them to cool for about a minute then add the entire thing to a food processor or blender and blend until smooth.
Combine the wet ingredients. In a separate bowl whisk together the melted butter with the brown sugar until well combined. Add the eggs and whisk until light. Whisk in the golden syrup, molasses and date mixture. Mix until fully incorporated.
Combine the dry ingredients. In another bowl combine the flour, baking soda, baking powder and salt together.
Combine wet and dry ingredients together. Add half of the flour mixture to the date mixture and whisk it until fully incorporated then add the rest of the flour and mix it well. Alternatively, this could all be done with a hand mixer or in a stand mixer.
Bake. Pour the the cake batter to the prepared baking pan and transfer it to the oven. Bake for 35 minutes or until done. Insert a toothpick in the center of the cake and if it comes out clean, it's done.
Make the sauce. While the cake is baking, make the sauce. In a medium saucepan, add the butter, brown sugar, golden syrup, molasses and stir well. Cook until the butter has melted and everything is fully incorporated. Whisk in the whipping cream.
Cut the cake and serve. While the cake is still warm remove it from the cake pan and cut into 9 squares. Serve the cake warm and pour the sticky toffee sauce over it. Serve it with vanilla ice cream, whipped cream and/or chopped pecans or walnuts.