Preheat oven to 350° F.
Butter individual 21⁄2×41⁄4 inch loaf pans or 8 inch square baking pan.
In a saucepan add the chopped dates and 1 cup of coffee and bring to a boil.
Add baking soda and stir until the dates break down and become soft and thicken a little.
In a medium sized mixing bowl, whisk together the flour, allspice, baking powder, and salt.
In a large mixing bowl beat the sugar and butter with electric mixer until light and fluffy, 3–4 minutes.
Add the eggs one at a time and mix well between additions and add the vanilla until well combined.
On low setting mix in the flour and dates alternating in three additions starting and ending with the flour.
Pour batter into individual baking tins, sprinkle with roughly chopped almonds. If using individual pans, bake for approximately 10 minutes or until a skewer placed in center of cake comes out clean. If using 8-inch baking pan, bake for approximately 40 minutes or until skewer comes out with a few crumbs or clean.
Cool on wire rack for 30 minutes, then run knife around edge to release cake.
Let cool completely.
When sauce finished pour a layer over the cake and let it soak into the cake.
Serve room temperature.

For toasted almonds:
Spread evenly on baking sheet and bake until light golden brown. Remove from oven and baking sheet immediately onto plate.

Directions for toffee sauce:
In a large sauce pan add the granulated sugar, water, and lemon juice over medium-high heat.
Brush down the sides of pan with brush dipped in water to remove grains of sugar.
Cook until sugar becomes straw color and then add 1⁄2 of the cream and whisk well. (Caution it will steam violently for short period and rise considerably).
Continue cooking for 2–3 minutes more whisking slowly.
Add the butter, brown sugar, and remaining heavy cream.
Whisk well and continue to cook for 2 minutes more.
Add vanilla extract, stir and then remove from heat and cool to room temp.
Refrigerate leftover sauce for another use.