Pre-heat the oven to 160 °C. Butter and flour an 8 x 4 inch loaf tin.

Place the chopped dates (approx. 170 grams) in a bowl. Add boiling water and baking soda. Stir, cover the bowl and let stand till room temperature.

Cream together the butter and sugar till pale and fluffy.

Add the egg and beat well.

Add the vanilla extract.

Stir in the flour and salt.

Add the date mixture and stir to incorporate.

Toss in the chopped nuts.

Spread the cake batter in the prepared tin and decorate the top with the whole walnuts.

Bake for 1 hour, till well risen and a toothpick inserted in the center comes out clean.

Remove from the oven and cool for 5 minutes in the tin. Then invert onto a rack and cool.

Serve immediately. Can be stored for up to a week in air-tight containers.