Step 1: Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
Step 2: Place the chopped dates in a small bowl and pour 1/2 cup boiling water over them. Let them soak for 10 minutes, then drain slightly.
Step 3: In a medium bowl, whisk together the flour, baking soda, and salt.
Step 4: In a large bowl, cream together the softened butter, granulated sugar, and 1/2 cup brown sugar until light and fluffy.
Step 5: Beat in the eggs one at a time, then stir in the tangerine zest and 1/4 cup of the tangerine juice.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 7: Fold in the soaked dates and the toasted pecans gently with a spatula.
Step 8: Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
Step 9: While the cake is cooling, combine the glaze ingredients (brown sugar, butter, cream) in a small saucepan and simmer for 2 minutes.
Step 10: Pour the warm brown sugar glaze over the cake while it is still slightly warm and let it set before slicing.