Preheat the oven to 180˚C (160˚C for fan assisted ovens)/ Gas Mark 4.
Place the dates and boiling water in the small mixing bowl and leave to soak for 10 minutes. Pour into a food processor and whizz until smooth.
Mix the eggs, oil, water, mixed spice, puereed dates and cake mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. Fold through the vanilla extract and golden syrup until combined.
Pour the cake mixture into the greased and lined baking tin and gently level the surface with the palette knife.
Bake in the centre of the oven for 40-45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave in the tin for 10 minutes.
Meanwhile make the caramel sauce. Put the sugar, butter and golden syrup into the pan over a low heat and stir until the butter has melted. Simmer gently, stirring, for 2-3 minutes. Pour in the cream and stir until combined then remove from the heat.
Remove the warm cake from the tin and discard the greaseproof paper. Spoon a little of the warm caramel sauce over the top of the cake then cut into slices. Serve drizzled with the remaining warm caramel sauce and scoops of vanilla ice cream.