Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8x8 inch square baking pan. You can also line the bottom with parchment paper for easier removal.
Step 2: In a medium bowl, combine the chopped dates with the hot water (or milk/tea). Let them sit for at least 10-15 minutes to soften. This helps to rehydrate the dates, making them tender and preventing them from sinking in the batter.
Step 3: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes with an electric mixer.
Step 4: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
Step 5: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Step 7: Gently fold in the softened dates (drain any excess liquid if necessary) and the chopped walnuts using a rubber spatula.
Step 8: Pour the batter into your prepared cake pan and spread evenly. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
Step 9: Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once completely cool, dust with powdered sugar, drizzle with a glaze, or serve plain.