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1
For the cake: Position an oven rack in the center of the oven; preheat the oven to 350 degrees F. Grease a loaf pan with butter and dust with flour; set aside.
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2
Combine the dates, baking soda and 1/2 cup water in a small saucepan over high heat.
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3
Bring to a boil, then remove from the heat and set aside.
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4
Place the salt and flour in a medium bowl and whisk to combine; set aside.
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5
Combine the butter and brown sugar in a stand mixer fitted with a paddle attachment.
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6
Beat on medium speed until light and airy, about 5 minutes, stopping occasionally to scrape down the sides of the bowl.
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7
Add the vanilla extract; then beat in the eggs, one at a time, just until incorporated.
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8
Remove the bowl from the mixer and stir in the date mixture until well combined.
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9
Add the flour mixture and the cranberries, and stir just until incorporated (don't overmix).
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10
Pour the batter into the prepared loaf pan.
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11
Arrange the reserved cranberries, evenly spaced, on top.
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12
Bake on the center rack of the oven until the center of the cake is set and a cake tester inserted into the middle comes out clean, 45 to 55 minutes.
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13
Meanwhile, prepare the toffee sauce.
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14
For the toffee sauce: Melt the butter in a medium saucepan over medium heat.
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15
When it foams, add the brown sugar and vanilla extract; stir once.
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16
Heat until the mixture is bubbling and has turned the color of maple syrup, about 5 minutes.
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17
While stirring, carefully add the cream in a slow stream.
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18
Cook until the sauce bubbles up and increases in volume, about 2 minutes.
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19
Remove from the heat.
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20
When the cake is finished cooking, remove the pan from the oven and place on a cooling rack to cool.
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21
Once the cake is cool, run a knife around the perimeter of the cake and invert the pan to unmold the cake.
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22
Place the cake upright on a serving plate.
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23
Serve at room temperature or slightly warmed, covered in warm toffee sauce.
