Preheat the oven to 350 degrees.

Prepare a nine-by-five inch loaf pan by greasing it and lining it on the bottom and sides with parchment paper. Set it aside.

In a bowl, combine the chopped dates, hot coffee and baking soda, and stir to combine. Set it aside.

In a mixing bowl, beat the butter and sugars for a couple minutes until they are smooth. Beat in the egg and vanilla.

Strain the dates, reserving them and the liquid, too.

Alternate between beating in part of the liquid and the flour, cinnamon, nutmeg and salt until everything is smooth and combined.

Fold in the dates and walnuts.

Pour the batter into the prepared pan, and spread evenly.

Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan until it is comfortable to handle, remove it from the pan, and let it cool completely before adding the glaze.

In a small bowl, combine the hot water and espresso powder, stirring until the powder is dissolved.

Add the powdered sugar, melted butter and vanilla, and whisk to get a glaze consistency you’re happy with. If it’s too thick, add just a touch more water until it’s to your liking. If it’s too loose, add just a touch more powdered sugar.

Drizzle the glaze evenly over the top of the cake (it will run down the sides, too). Sprinkle the walnuts evenly on top, and let the glaze set up before cutting the cake into slices.

Store in an airtight container.