Add the butter, dark brown sugar and treacle, in a heavy bottomed pan on medium heat. Once the sugar is dissolved and the mixture is simmering, turn off the heat.

Add and whisk the heavy cream and gingerbread spices. Remove from heat and whisk the rum. Let it cool to room temperature and transfer the toffee sauce to a bottle. Store in refrigerator until needed.

In a glass bowl, add the dates and hot water. Let it rest for 15-20 minutes, blend the mixture using a food processor.

Preheat the oven to 350° F/ 180° C degrees. Grease and line the cake tins with parchment paper.

Add the butter and dark brown sugar in a bowl fitted with a paddle attachment of a stand mixer. Beat until light and fluffy.

Add and beat one egg at a time. Add the molasses, pureed dates and golden syrup and mix well.

Sift the flour, baking powder and baking soda and mix with the paddle until all the dry ingredients are incorporated with the wet ingredients.

Divide the batter and pour into the 3 prepared tins. Bake for 25-30 minutes, once baked, let it cool on a cooling rack.

Add and beat the butter until light and fluffy using the paddle attachment of a stand mixer. Add and whisk ⅓ of the icing sugar.

Add the orange juice and orange zest, add another 3rd of the icing sugar and whisk for a 2 minutes.

Add the last portion of the icing sugar and whisk for another 30 seconds. Add or reduce icing sugar depending on the spreadable consistency.

On a cake board, add a dollop of frosting. Place the bottom layer of the cake and using a piping bag with round tip make a dam with the frosting. This helps to contain the toffee sauce.

Pour the spiced rum toffee sauce inside the dam of frosting. Repeat for the other layer.

Place the top layer and crumb coat around the cake to seal the moisture.

add a layer of frosting on top and garnish with some spices.

Pour a thick layer of spiced rum toffee sauce on the cake. Chill for 30 minutes before cutting open.