Preheat your oven to 350°F (175°C) and prepare a 7-inch baking tin by greasing it with butter and lining with parchment paper.

In a medium bowl, mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well blended.

Soak pitted dates in boiling water with baking soda for 10 minutes.

Beat the butter until fluffy, then add brown sugar and mix until creamy.

Add eggs one at a time, mixing well after each addition until smooth and glossy.

Puree soaked dates into a smooth paste and fold it into the butter and egg mixture.

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

Pour batter into the prepared tin and sprinkle chopped pecans on top. Bake for about 30 minutes or until a toothpick comes out clean.

Heat caramel sauce until warm, optionally folding in heavy cream for creaminess.

Let the cake cool slightly, invert onto a plate, drizzle with caramel sauce, and serve warm.