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Sticky Cranberry Toffee Date Cake

4 tbsp. butter, melted, plus more for pan 

8 oz. pitted Medjool dates, roughly chopped 

1 c. boiling water 

1 tsp. baking soda 

3/4 c. packed dark brown sugar 

2 large Harvest Haven eggs 

2 tsp. vanilla extract 

1/2 tsp. sea salt 

1 c. all-purpose flour 

1 tsp. baking powder 

1 1/2 c. fresh or frozen cranberries, roughly chopped 

Salted Butterscotch Sauce 

Whipped cream or ice cream, for serving


1 c. dark brown sugar 

1 c. heavy cream 

4 tbsp. butter 

3 tbsp. spiced rum 

1/4 tsp. sea salt



Heat oven to 350°F. Lightly grease an 8-in. square cake pan, then line bottom with parchment paper.

In a heatproof medium bowl, place dates, then cover them with boiling water. Stir in baking soda and let sit until dates are soft enough to break up easily with a fork, about 5 minutes. Mash slightly with fork, then set aside.

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

Bake until cake springs back slowly when gently pressed in the center, 35 to 45 minutes. Let cool in the pan 10 minutes, then transfer to a wire rack set over a baking sheet to cool completely.

Use a wooden skewer to poke about 12 holes in cake, then pour half of butterscotch sauce over top. Serve with whipped cream or ice cream and remaining butterscotch sauce.


In a small saucepan, stir together sugar, cream, and butter. Bring to a boil, then lower heat to medium and boil 5 minutes. Remove from heat and carefully whisk in rum and salt. Let cool to room temperature before using. Store, covered, in the refrigerator up to 1 week.

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