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Preheat the oven to 350 Butter a 13 x 9-inch baking pan and cover the bottom with parchment. Butter the parchment and set aside.
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Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (mixture will foam up). Set aside.
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Combine the flour and baking powder in a bowl.
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Place the butter in a large mixing bowl and whip with an electric mixer until light and fluffy. Add the sugar to the butter and cream until fluffy. Add the eggs one at a time, and mix until combined. Mix in vanilla.
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Add about 1/3 of the flour mixture and 1/3 of the dates and water, and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter.
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Pour into the prepared pan and bake about 40 minutes, or until firm and set in the center. Allow to cool in the pan.
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Once cool, invert onto a sheet tray and peel off the parchment paper.
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To prepare the butterscotch sauce, combine the brown sugar, butter, half and half and brandy in a saucepan and bring to a boil. Continue to boil for 3 minutes. Remove from the heat and stir in the vanilla.
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When ready to serve pudding, preheat the oven to 400°.
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Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and the cake is heated through, about 5 minutes.
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Cut into squares and serve with a dollop of the whipped heavy cream.
