Preheat over to 350F. Prepare a 9 x 5-inch loaf pan with cooking spray and then line with parchment paper. Set aside.

In a small bowl soak 2 cups of chopped dates with 11/4 cups of hot coffee. Set aside.

Roast your walnuts in a dry skillet or in the oven. Be sure not to let them burn. If dry roasting the nuts in a hot skillet it will only takes3-4 minutes.

For the Batter

In a large bowl combine the dry ingredients, flour, nutmeg, baking soda, cloves, cinnamon cardamom and salt, mix well and set aside.

In a separate large mixing bowl combine the butter, and brown sugar. Using an electric mixer mix well until combined. Then add the egg and the vanilla extract. Mix until creamy and light, about 3-4 minutes.

Add 1/3 of the flour mixture, then 1/3 of the soaked date mixture, combine to alternate between the dry ingredients and the dates until all of the ingredients are mixed. End with the dry ingredients and be careful not to over mix the batter. We do not want a tough loaf cake.

Add the toasted walnuts and fold them into the batter.

Pour the batter into the prepared loaf pan and bake in preheated oven for 50-60 minutes.

Use a skewer to check for doneness, the skewer should come out clean.

Remove the cake from the oven and cool on a wire rack in the pan for 10 minutes. After 10 minutes remove from pan and continue to cool to room temperature.

Once the date coffee cake is cooled make the coffee or espresso glaze.

To make the glaze, combine the powdered sugar coffee, and vanilla. Mix until smooth. You may need to add a little more coffee to get it to the consistency that you like.

Pour the glaze over the top of the cake, garnish with toasted walnuts and then drizzle withdraw melted chocolate.