1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and line a 9-inch loaf pan with parchment paper.

2. Prepare the Dates

Place chopped dates in a bowl, pour over boiling water, and mix in ½ teaspoon of baking soda. Let it sit for 10 minutes to soften the dates.

3. Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this aside.

4. Cream the Butter and Sugar

In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

5. Combine Wet Ingredients

Stir in the vanilla extract and then add the softened date mixture to the batter. Mix until combined.

6. Add Dry Ingredients and Milk

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until just combined.

7. Fold in the Walnuts

Gently fold in the chopped walnuts, ensuring they’re evenly distributed throughout the batter.

8. Bake the Cake

Pour the batter into the prepared loaf pan and spread it evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool the Cake

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

10. Make the Glaze

For the glaze, combine the brown sugar, butter, and milk (or cream) in a small saucepan. Stir over medium heat until the butter is melted and the sugar dissolves. Bring to a gentle boil, then simmer for 3-4 minutes to thicken slightly. Remove from heat and stir in the vanilla extract.

11. Glaze the Cake

Once the cake is completely cooled, drizzle the warm glaze over the top. Allow it to set for a few minutes before slicing.