For the cake, place dates in a small saucepan and cover with water. Bring to boil on medium heat. Remove from heat, then let stand for 3 minutes. Drain dates and place in food processor, cover and process until smooth, then set aside.
Mix flour, spice blend, baking powder and baking soda in medium bowl then set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time then add the yoghurt and date mixture until well blended. Gradually beat in flour mixture on low speed until just blended. Pour batter into greased 33x23cm (13x 9-inch) baking pan.
Bake in oven for 35- 40 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
For the Caramel Sauce, cook granulated sugar in medium heavy-bottomed saucepan on medium heat for 5-6 minutes, or until golden brown. Avoid stirring, swirl pan occasionally if necessary. Add butter and stir until melted, taking care, as the hot caramel may spit. Add cream, boil for 1 minute, stirring constantly. Remove from heat then stir in Shawarma spice blend.
For the Vanilla whipped cream, beat all ingredients in large bowl with an electric mixer on high speed until soft peaks form. Serve cake with caramel sauce and Vanilla whipped cream.
