Place the chopped dates in a heatproof bowl and pour the boiling water over them. Let stand for about 10 minutes until soft and syrupy.

Preheat the oven to 350°F. Grease an 8×8-inch baking dish and set aside.

In a large mixing bowl, beat the butter with the brown sugar and granulated sugar until light and fluffy.

Mix in the molasses, eggs, and vanilla extract until smooth.

Stir in the buttermilk and yogurt until fully blended.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

Gently fold the dry ingredients into the wet mixture just until combined.

Stir in the softened dates along with their soaking liquid, followed by the chopped fruit and nuts.

Spread the batter evenly in the prepared baking dish.

Bake for 38–45 minutes, until the center is set and a toothpick comes out with a few moist crumbs.

While the cake bakes, prepare the sauce by melting the butter in a saucepan over medium heat.

Add the brown sugar and cook, stirring, until melted and bubbling, about 2–3 minutes.

Slowly whisk in the heavy cream and maple syrup. Add vanilla and allspice, then simmer gently for 5–7 minutes until thick and glossy.

Once the cake is out of the oven, poke small holes across the surface and pour half of the warm sauce over the top. Let it soak for about 10 minutes.

Serve warm with additional sauce and vanilla ice cream if desired.