Cranberry Sticky Toffee Date Cake Recipe - Sunset Magazine

Ingredients

• Unsalted butter or nonstick spray, for pan
• 8 oz pitted Medjool dates, roughly chopped
• 1 tsp baking soda
• 4 tbsp unsalted butter, melted
• ¾ cup packed dark brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ tsp sea salt
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 ½ cups fresh or frozen roughly chopped cranberries
• Salted Butterscotch Sauce (for serving)