Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan or round cake tin.
Step 2: In a heatproof bowl, combine the chopped dates and baking soda. Pour the boiling water over them and let soak for 10-15 minutes until softened.
Step 3: In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition. Stir in a pinch of salt.
Step 5: Sift the flour and baking powder into the wet ingredients. Gently fold until just combined.
Step 6: Stir in the soaked date mixture (including the liquid) and the toasted walnuts.
Step 7: Pour the batter into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
Step 8: While the cake is cooling slightly, warm the honey and 1 tbsp of water in a small pan or microwave. Brush the warm glaze generously over the top of the honey glazed date and walnut cake.
Step 9: Allow the cake to cool completely before slicing and serving.