Sticky Toffee Pudding Cake - Eggs.ca

Ingredients

• Cranberry Caramel 1 cup (250 mL) sugar 3 tbsp (45 mL) 35% cream 3 tbsp (45 mL) unsalted butter 3 tbsp (45 mL) dried cranberries
• 1 cup (250 mL) sugar
• 3 tbsp (45 mL) 35% cream
• 3 tbsp (45 mL) unsalted butter
• 3 tbsp (45 mL) dried cranberries
• 3 tbsp (45 mL) dark rum
• 3 tbsp (45 mL) brandy
• 1 envelope (1 tbsp=15 mL) unflavored gelatin
• 3 large eggs, whites and yolks separated
• 1 cup (250 mL) sugar, divided
• 2 cups (500 mL) heavy cream
• 1 tsp (5 mL) ground cinnamon
• ½ tsp (2.5 mL) freshly grated nutmeg
• ⅛ tsp (0.5 mL) ground cloves
• 2 tsp (10 mL) pure vanilla extract
• ¼ cup (60 mL) unsalted butter, room temperature, plus more for pan
• 1 ½ cups (375 mL) sifted all-purpose flour plus more for pan
• 1 ½ cups (375 mL) chopped pitted dates
• 1 tsp (5 mL) baking soda
• 1 tsp (5 mL) baking powder
• ½ tsp (2.5 mL) sea salt
• 1 tsp (5 mL) vanilla extract
• 2 large eggs