1. Preheated oven to 375°.
2. Spray 8 (4 oz.) ramekins (each 2" deep) with baking or cooking spray; set aside.
3. Place dates and water in a saucepan over high heat; bring to a boil.
4. Reduce heat to low; simmer for 5 min.
5. Remove pan from heat; stir in baking soda and let stand for 20 min.
6. In a medium mixing bowl, whisk together flour, baking powder, cinnamon and salt.
7. In a large mixing bowl, use an electric mixer to beat 6 tbsp. butter, sugar and ½ cup brown sugar until light and fluffy.
8. Beat in eggs one at a time until well combined.
9. Add dry mixture a bit at a time just until flour is no longer visible.
10. Stir in date mixture.
11. Pour batter into prepared ramekins; set in a 9x13" baking pan. Pour hot water into the pan around ramekins until it reaches halfway up the sides.
12. Bake in the preheated oven until a toothpick comes out clean with just a few moist crumbs (30-35 min.).
13. Remove dishes from water bath; set on a wire rack to cool for 20 min.
14. In a medium saucepan, heat remaining butter and brown sugar over medium heat; bring to a boil.
15. Slowly whisk in cream.
16. Reduce heat to low; simmer until thickened (3-5 min.).
17. Run a knife around the edge of each ramekin to loosen cakes; invert onto individual serving dishes.
18. Serve with warm caramel sauce.

Find It!

• Find Kowalski's Classic Caramel Sauce near the ice cream toppings.