Preheat your oven to 175°C (350°F) and grease a 7-inch cake tin with butter or non-stick spray.

In a mixing bowl, combine all-purpose flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon.

Remove pits from dates, soak them in boiling water with baking soda for 10 minutes.

Cream the softened butter and brown sugar until light and fluffy using a mixer.

Incorporate eggs one at a time into the butter-sugar mixture, whisking thoroughly after each addition.

Puree the soaked dates until smooth in a blender or food processor.

Fold the date puree into the wet mixture and gradually add the dry ingredients until just combined.

Pour the batter into the cake tin and sprinkle chopped pecans on top.

Bake for approximately 30 minutes and check for doneness with a toothpick.

Let the cake cool for 10 minutes before transferring to a wire rack.

Serve warm, drizzled with caramel sauce.