A warm and cozy Armenian inspired sheet cake studded with sweet dates and crunchy walnuts, perfect for brunch or afternoon tea.

Scale

1 cup chopped pitted dates

1 cup boiling water

1 tsp baking soda

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 1/4 cups all-purpose flour

1/2 tsp ground cinnamon

1/4 tsp salt

1 cup chopped walnuts

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1. Combine chopped dates, boiling water, and baking soda in a bowl; let sit for 10 minutes.

2. Cream butter and sugar until light and fluffy.

3. Beat in eggs and vanilla until smooth.

4. Fold in date mixture.

5. Whisk flour, cinnamon, and salt; incorporate into batter.

6. Fold in chopped walnuts.

7. Pour into greased 9×13 pan; bake at 350°F (175°C) for 25–30 minutes.

Let the dates soak at least 10 minutes so your cake stays moist.

Check at 25 minutes to avoid overbaking.

Substitute gluten-free flour or dairy-free alternatives as needed.