Sticky Date Cake With Butterscotch Sauce - cooking recipe

Ingredients

1 1/4 lbs dates, coarsely chopped (about 4 cups)
2 tsp baking soda
12 tbsp (1 1/2 sticks) butter, softened
2 cups firmly packed brown sugar
6 None eggs, lightly beaten
3 2/3 cups self-rising flour
1/2 cup walnuts, coarsely chopped
1/2 cup pecans, coarsely chopped
None None FOR THE BUTTERSCOTCH SAUCE
1 3/4 cups firmly packed brown sugar
2 1/2 cups heavy cream
1 1/2 cups (3 sticks) butter, chopped

Preparation

Preheat the oven to 350\u00b0F. Grease a 13 x 9-inch baking pan. Line bottom and sides with parchment paper, extending paper 2 inches above sides for handles.
Combine dates and 3 cups water in a medium saucepan; bring to a boil. Remove from heat. Add baking soda; let stand for 5 mins. Blend or process until smooth.
Beat butter and sugar in a large bowl with an electric mixer until well combined. Beat in the eggs, one at a time, beating until just combined between each addition. Stir in the sifted flour and date mixture. Spread into prepared pan. Sprinkle evenly with nuts.
Bake for 1 hour, or until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
Meanwhile, for the butterscotch sauce, combine all ingredients in a medium saucepan on medium heat. Stir, without boiling, until sugar has dissolved. Simmer, stirring, for 3 mins.
Brush surface of hot cake with 1/4 cup of the butterscotch sauce. Serve cake with remaining sauce.