Place the pitted dates in a mixing bowl and pour 3/4 cup boiling water over them; let soak for 10 minutes.

Mash the soaked dates and their water with a fork or spoon into a chunky paste, leaving some texture.

In a separate bowl, cream the softened butter and light brown sugar with an electric mixer on medium speed for 3 to 4 minutes until pale and fluffy.

Add the eggs one at a time to the butter mixture, beating for about 1 minute after each addition until fully incorporated.

Pour the mashed date mixture into the butter and egg mixture and fold gently with a spatula until just combined.

In another bowl, whisk together the all-purpose flour, baking soda, fine sea salt, ground cinnamon, and vanilla extract until evenly distributed.

Add the dry ingredients to the wet ingredients and fold gently with a spatula until no white flour streaks remain, about 10 to 15 strokes.

Fold in the chopped walnuts or pecans if using as the final ingredient.

Preheat the oven to 350°F (175°C). Line the cake tin with parchment paper and pour in the batter, smoothing the top.

Bake the cake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached.

Let the cake cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely for 1 to 2 hours before slicing.