1.  Preheat oven to 350 degrees F.  Stir together flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves until blended.
2.  In a large bowl, combine butter and honey.  beat with an electric mixer or by hand until creamy.  Beat in eggs, one at a time, until blended.  Then stir in vanilla, pumpkin, dates, nuts, and flour mixture until blended.
3.  Pour mixture into a greased and flour-dusted 12-cup fluted bundt or tube-cake pan.  Bake for 45 minutes or until a toothpick inserted in center comes out clean.  Cool on rack.  Sprinkle with powdered sugar.  Serve or store, wrapped in foil, at room temperature for two days; freeze for longer storage.

Per serving; 507 cal., 33% (175 cal.) from fat; 7.2 g protein; 19g fat (2.9 g sat.); 81 g carbo (3.0 g fiber); 393 mg sodium; 84 mg chol.