Sticky Date Cake With Butterscotch Sauce

• 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

1. Preheat the oven to 350u0b0F. Grease a 13 x 9-inch baking pan. Line bottom and sides with parchment paper, extending paper 2 inches above sides for handles.
2. 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.
3. 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.
4. 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.
5. 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.
6. Brush surface of hot cake with 1/4 cup of the butterscotch sauce. Serve cake with remaining sauce.

dates, baking soda, butter, brown sugar, eggs, flour, walnuts, pecans, butterscotch sauce, brown sugar, heavy cream, butter

Taken from recipes-plus.com/api/v2.0/recipes/33194 (may not work)