Preheat your oven to 175°C (350°F). Grease a 7-inch baking tin and line with parchment paper.

In a mixing bowl, sift together the flour, baking powder, cloves, nutmeg, cinnamon, and salt. Set aside.

Remove seeds from dates, place in a bowl, pour boiling water over, and add baking soda. Soak for 10 minutes.

Cream unsalted butter in a large mixing bowl, gradually add brown sugar, and whisk until light and fluffy.

Incorporate the eggs one at a time into the butter-sugar mixture, whisking well after each addition.

Puree the soaked dates until smooth and mix into the butter-sugar-egg mixture.

Fold the dry ingredients into the wet mixture until just combined; do not overmix.

Pour the batter into the prepared tin, sprinkle chopped pecans on top, and bake for about 30 minutes.

Prepare the caramel sauce by heating it until warm, optionally mix in cream for a richer consistency.

Once baked, cool the cake in the tin for a few minutes, then transfer to a wire rack and serve warm with caramel sauce.