DATE CAKE Preheat your oven to 180 C and butter a 9-inch pie pan.
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Place the chopped dates in a blender. Pour over the boiling water. Let stand for 5 minutes then puree.
3
In a stand mixer, beat the eggs and brown sugar on medium high for 2 minutes. Add the vanilla seeds, vinegar, and butter and beat to combine.
4
Add a little bit of the date mixture and beat -- this will bring the eggs up to temperature -- add the rest and beat to combine (medium speed). Add the flour, salt, baking powder and beat just to combine.
5
Pour the mixture into your prepared pan and bake for 35 minutes or until the center is set and a cake tester comes out clean. Take a wooden skewer and poke holes every inch or so all over the pudding
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At this point you can let the cake cool until after dinner or pour over the vanilla-rum cream sauce and return to the oven for 5 minutes (10 if the pudding was cooled).