1-Place the chopped dates in a large bowl. Sprinkle baking soda over the dates and pour 2 cups of boiling water over them. Let the mixture sit until completely cool, allowing the flavors to develop.

2-In the bowl of an electric mixer, cream together the softened butter, brown sugar, and white sugar until light and fluffy. Add the beaten eggs and mix until creamy and well combined, creating a smooth base.

3-In a separate bowl, sift together the flour, cinnamon, and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed just until fully incorporated to avoid overmixing.

4-Add the vanilla extract to the batter. Stir in the cooled date mixture, including all the soaking water, and the chopped walnuts. Mix just until blended for an even distribution.

5-Divide the batter evenly between two greased and floured 9-inch round cake pans, ensuring they bake uniformly.

6-Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

7-Cool the cakes in their pans on wire racks for 10-15 minutes, then carefully remove them from the pans and continue cooling completely.

8-Optionally, dust the cooled cakes with powdered sugar or top with fresh whipped cream before serving, adding a personal touch.