In large bowl, combine 2 cups flour, undissolved yeast and salt. Heat milk, water and butter until very warm (125º to 130ºF); stir into dry ingredients. Stir in egg, remaining dates and enough remaining flour to make stiff batter. Cover; let rest 10 minutes. Evenly spoon batter over butterscotch. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Prepare Butterscotch Topping: In small bowl, combine all ingredients.

Spoon Butterscotch Topping into bottom of greased 10-inch fluted tube pan; sprinkle with 3/4 cup dates and nuts.

Bake at 375ºF for 30 to 35 minutes or until done. Invert on wire rack to cool.