Cooke the dates in the water and brandy until the liquid has evaporated, approx. 5 minutesCream the butter, add the brown sugar, followed by the eggs and the vanilla.Add the date mixture and mix well.Blend 1/4 cup (60 mL) of flour with the candied fruit.Mix the remaining flour with the baking powder and salt.Add the flour to the date mixture, alternating with the milk. Start and end with the flour.Add the candied fruit.Pour the dough into a well-buttered 9-in. (22 cm) angel food cake pan.Cover the pan with wax paper and aluminium foil and secure with string.Set in a pan of boiling water. The water must rise halfway up the sides of the pan. adjust the temperature to keep the water boiling gently. Cover and cook for 2 hours and 30 minutes.Cool slightly for 10 to 15 minutes. Remove from the pan. Sprinkle with icing sugar if desired. Serve with lemon sauce.Heat the cream in the top of double-boiler, or in a saucepan over low heat.Mix the sugar, cornstarch and lemon rind. Gradually add the cream, stirring constantly. Cook until the sauce thickens.Remove from the heat and gradually add the lemon juice. Mix well.

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1/2 cup (125 mL) chopped date 1/2 cup (125 mL) water 1/2 cup (125 mL) butter at room temperature 1/2 cup (125 mL) brown sugar 2 egg 1 tsp. (5 mL) vanilla 1/2 cup (125 mL) all-purpose flour 1/2 tsp. (2 mL) baking powder 1 cup (250 mL) candied fruit, diced 1 pinch of salt 1 cup (250 mL) milk icing sugar to taste 2 cups (500 mL) 15% cream 1/4 cup (60 mL) sugar 2 tsp. (30 mL) cornstarch 2 tsp. (10 mL) lemon rind 1/4 cup (60 mL) lemon juice