For the loaf cake:

• Preheat oven to 350ºF (180°C).
• Grease a non-stick 8×4-inch loaf pan. Line the bottom and two short sides with a strip of parchment paper.
• To brown the butter, melt 7 tablespoons unsalted butter in a small saucepan or skillet over medium heat. It will foam, bubble (sometimes furiously), then foam again. It will start to brown underneath the foam at that point, so check constantly until it's an amber color. Don't let it burn. Let it cool completely until it's room temperature, or chill for faster cooling.
• Measure 5 tablespoons browned butter, softened. Beat while adding ¾ cup brown sugar gradually until creamy, about 3 minutes.
• Add 2 eggs, one at a time, beating well after each addition. Add 1 tablespoon honey.
• Sift together 1 ¾ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, ¼ teaspoon ground ginger, ¼ teaspoon ground cinnamon and pinch fresh nutmeg.
• Add the dry ingredients to the butter mixture in 3 additions, alternating with ¾ cup whole milk in two additions. Add the vanilla.
• Finally, add 5 ounces Medjool dates, chopped, and ¾ cup walnuts with a spatula and mix well. It may look somewhat curdled, but it’s fine.
• Pour into the prepared pan and smooth top.
• Bake for 45 minutes to 1 hour, until a cake tester or toothpick comes out clean. Let cool on a wire rack.
• Unmold and keep, well wrapped, at room temperature for a few days, or freeze for a few months.