Cranberry Sticky Toffee Date Cake

1. Prepare Cake Pan

Preheat your oven to 350°F (180°C). Grease an 8-inch cake pan and line the bottom with parchment paper.

2. Soften Dates

Place the chopped dates in a bowl, pour in the boiling water, and sprinkle the baking soda over the dates. Let them sit for about 5 minutes, then mash them with a fork.

3. Make Batter

In a large bowl, mix the melted butter and dark brown sugar until smooth. Whisk in the eggs one at a time, followed by the vanilla extract and sea salt. Add the flour and baking powder, then pour in the date mixture. Stir until just combined. Fold in the chopped cranberries.

4. Bake Cake

Pour the batter into the prepared cake pan and bake in the preheated oven for 35 to 45 minutes, or until the cake springs back after being lightly pressed.

5. Finish with Sauce

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Poke holes in the top of the cake and drizzle half of the Salted Butterscotch Sauce over the cake.

6. Serve

Serve the cake with the remaining Salted Butterscotch Sauce on the side, along with whipped cream or ice cream if desired.