Soak the dates

1. In a medium bowl, combine the chopped dates, brandy and hot water. Let them sit for 10 minutes, then mash lightly (or blend into a thick puree).

Combine the dry ingredients

1. In another medium bowl, whisk together the flour, baking soda, and salt.

Cream the butter and sugar

1. In the bowl of a stand mixer, fitted with the paddle attachment, beat the softened butter and sugar until light and creamy. Add the eggs one at a time, mixing well after each. Stir in the vanilla.

Alternate adding the remaining ingredients

1. Fold in half of the flour mixture, then the date mixture, then the rest of the flour, mixing gently until just combined.
2. Finally, fold in the walnuts.

Bake, cool and serve

1. Preheat your oven to 175°C or 350°F.
Grease and line a loaf pan (about 22×12 cm or 9×5 in).
Spoon the batter in, smoothing the top. Bake until a skewer inserted into the centre comes out clean (50–60 minutes). If the top browns too quickly, tent with foil.
2. Let the loaf rest in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.