Place the chopped dates and baking soda in a medium heatproof bowl. Pour the boiling water over the dates, stir, and let soak until very soft and thickened, about 10 minutes.

Using a potato masher or fork, mash the dates until mostly smooth, leaving some small pieces for texture. Let cool slightly.

Heat oven to 350 degrees Fahrenheit. Line two two-pound loaf pans (3.5 × 8 × 2.5 inches) with Gefen Parchment Paper, leaving overhang on the long sides.

Add the margarine (or butter) and brown sugar to the mashed date mixture. Using a hand mixer, beat until creamy and well combined, about one minute. Beat in the eggs one at a time, then add the vanilla extract.

Add the baking powder, kosher salt, cinnamon, and optional ginger or nutmeg and stir to combine. Add the flour, one cup at a time, and beat on low speed just until incorporated. Do not overmix.

Divide the batter evenly between the prepared pans, filling each about two-thirds to three-quarters full. Bake for about 40 to 45 minutes, until a toothpick inserted into the center of each loaf comes out with a few moist crumbs but no wet batter. If the tops brown too quickly, loosely tent with foil for the last five to 10 minutes.

Let the loaves cool in the pans for 10 minutes. Lift out with the parchment paper. While the cakes are still slightly warm, brush or drizzle Tuscanini caramel sauce over the tops and sprinkle with flaky sea salt.

Slice and serve (warm, if possible!) with vanilla ice cream and a sprinkle of toasted nuts.