1. Preheat Oven 325 degrees F.
2. Lightly butter a bundt pan.
3. Place the chopped dates and walnuts in a medium sized bowl. Add the baking soda and stir in the boing water; set this aside.
4. Sift the flour with the cinnamon and salt and then set aside.
5. Place the butter in a large bowl and using an electric hand mixer, beat the butter until creamy.
6. Gradually, add the sugar and beat until light and fluffy.
7. Add the egg and the egg yolks one at a time and beat after each addition.
8. Add the vanilla and the lemon juice and once again, beat.
9. Using a wooden spoon, beat in the flour mixture alternately with the date and walnut mixture, a little at a time ending with the flour mixture.
10. Spoon the batter into the prepared pan.
11. Bake 1 hour or until the top springs back when lightly pressed and the toothpick test comes out clean.
12. Cool in pan on a wire rack for 5 – 10 minutes, before loosening around the edge to remove from pan.

For the Simple Caramel:

1. In a small saucepan, melt down the butter with the sugar and vanilla. Add in the half-and-half once the sugar begins bubbling. Whisk continually and add the baking soda. The caramel will being to bubble up but once it has thickened, you can remove it from the heart and pour over the cake. Garnish with toasted walnuts if desired.