Method...

1. 1. Preheat the oven to 180°C/350˚F/Gas Mark 4.
2. 2. Grease and line two 9-inch sandwich tins.
3. 3. To make the cake, place the dates in a saucepan with the water and Camp Coffee then bring to the boil. Once the mixture has boiled, turn the heat down and leave to simmer for 5 minutes.
4. 4. Whisk the eggs, sugar and syrup together until pale and fluffy. Gradually whisk in the melted butter and add the mixed spice, then fold in the dates. Sift all the dry ingredients over the top of the wet mix and combine.
5. 5. Divide the cake mixture between the two tins and pop into the oven for around 35-40 minutes, or until an inserted skewer comes out clean.
6. 6. While the cake is baking, make the toffee sauce. Place all the ingredients, except for the condensed milk, into a saucepan and stir over a gentle heat until all the sugar has dissolved. Bring to a rolling boil, before stirring in the condensed milk.
7. 7. Leave the cakes to cool completely in their tins on top of a cooling rack, before turning out.
8. 8. To make the buttercream, whisk the butter until creamy, and then sift over half of the icing sugar. Whisk in the icing sugar before doing the same again with the second half. This stops the icing sugar flying out of your bowl and covering your kitchen.
9. 9. Add the rest of the cold toffee sauce, reserving a couple of spoons to drizzle over the top, and whisk in.
10. 10. Sandwich the cakes together with half of the buttercream and spread the remainder on the top, then drizzle over the reserved toffee sauce.