Print

Ingredients

Cake

8 ounces/ 230 g pitted medjool dates, roughly chopped

1 cup/ 240 ml boiling water

1 teaspoon baking soda

4 tablespoons/ 60 g butter, melted

3/4 cup/ 160 g packed brown sugar

2 eggs

2 teaspoons vanilla extract

1/2 teaspoon sea salt

1 teaspoon baking powder

1 cup/ 140 g all purpose flour

1 1/2 cups / 170 g fresh (or frozen) roughly chopped cranberries

Salted Butterscotch Sauce (half the recipe from Bittersweet Chocolate Cake)

1/2 cup / 100 g dark brown sugar

1/2 cup / 120 ml heavy cream

2 tablespoons unsalted butter

1 1/2 tablespoons rum

Pinch sea salt

Instructions

Preheat the oven to 350°F. Grease an 8 inch cake pan then line the bottom with parchment paper.

Add the dates to a bowl then cover with the boiling water. Stir in the baking soda then let this mixture sit until the dates are soft enough to easily break up with a fork, about 5 minutes. Mash them up a bit then set aside. 

In a large bowl stir together the melted butter and brown sugar then whisk in the eggs and salt. Add the flour and softened date mixture then stir well to combine. Stir in the chopped cranberries.

Bake for 35 to 45 minutes or until the cake springs back slowly when gently pressed in the center.

For the toffee sauce:

Bring the sugar, cream, and butter to a boil in a large saucepan. Boil for 3 minutes. Turn off the heat then carefully stir in the salt and rum.

When ready to serve pour the warm toffee sauce over the cake. Serve with whipped cream or ice cream.

*This recipe also works well for cupcakes. Bake for 20 to 22 minutes.