Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Step 2: In a medium bowl, combine the chopped dates and boiling water. Let them sit for 5-10 minutes to soften. Drain any excess water.
Step 3: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Step 4: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and almond extract (if using).
Step 5: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and nutmeg.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 7: Gently fold in the softened dates and the 1/2 cup of slivered almonds.
Step 8: Pour the batter into your prepared cake pan and spread evenly. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 9: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Garnish with additional slivered almonds if desired.