For Cake- 1. Preheat oven to 180 degrees C. Grease and line one 9 inch cake pan.
2. In a heavy bottom pan, take dates. Pour whiskey and cook on low flame till dates absorb whiskey and the mixture becomes thick and mushy. Leave aside to cool.
3. Add buttermilk and blend to get a smooth paste. Keep aside.
4. Whisk together first six dry ingredients. Keep aside.
5. In a large bowl, cream butter and sugar till pale and fluffy
6. In another bowl, beat egg whites until soft peaks form. Keep aside.
7. Add yolks to butter-sugar mixture. Add honey and vanilla extract. Stir to mix well. Now add buttermilk and date mixture. Stir to get a smooth mixture
8. Add dry ingredients in three shifts. Mix well after each addition. You should get a smooth and thick batter.
9. Fold in egg whites. Mix well.
10. Pour the batter into the prepared pan. Bake for 40 minutes or until the top turns golden and a toothpick inserted into the center comes out clean.
11. Remove from the pan and keep on the rack to cool. In the meantime, prepare the caramel.
12. Take sugar in a steel wok. Cook on low flame stirring continuously. Sugar will begin to melt and will turn amber. At this stage, add butter and salt and stir. It will bubble and hiss. Be careful, it might splutter.
13. Turn off the heat. Add cream. Stir to get a smooth, shiny caramel.
14. Take walnut kernels on a baking tray. Toast at 150 degrees C for 10 minutes or until fragrant.
15. Take the cake on a plate. Pour caramel into the center and spread with a spatula. Let it drizzle from the sides.
16. Arrange walnuts all around. Chop some kernels and sprinkle in the center. Slice and enjoy
