Preheat your oven to 350°F (175°C) and grease a standard 9x5 inch loaf pan with butter or line it with parchment paper.

Place the chopped dates and baking soda in a heatproof bowl, pour the boiling water over them, and let the mixture sit for about 10 minutes to soften.

In a large mixing bowl, cream together the softened butter, brown sugar, and honey until the mixture is light and fluffy.

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

In a separate bowl, whisk together the flour, ground cinnamon, and salt to remove any lumps.

Gradually fold the dry ingredients into the wet batter, alternating with the date and water mixture (do not drain the dates), mixing until just combined.

Gently fold in the chopped walnuts, reserving a small handful to sprinkle on top if desired.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack and drizzle with extra honey before serving warm.