Step 1: Preheat your oven to 350°F (175°C) and grease a standard loaf pan or line it with parchment paper.
Step 2: In a small bowl, combine the chopped dates, boiling water, and baking soda. Stir gently and let sit for 15 minutes to soften the dates.
Step 3: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
Step 4: Beat in the egg and vanilla extract until well combined.
Step 5: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, alternating with the date mixture (including the soaking liquid).
Step 6: Gently fold in the toasted walnuts using a spatula.
Step 7: Pour the batter into the prepared loaf pan and smooth the top.
Step 8: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover with foil after 40 minutes.
Step 9: Allow the walnut and date cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.