Spirited Date Cake

Ingredients

 * 1 1/2 cup california date
 * 1/2 cup dried apricots
 * 1/4 cup apple juice
 * 1/4 cup rum
 * 1 cup Sugar
 * 2 egg
 * 1 tbsp vanilla
 * 1 1/4 cup flour
 * 1 tsp baking powder
 * 1/2 tsp salt
 * 1 1/2 cup pecans or walnuts

Directions

 * 1) In saucepan, combine dates, apricots, juice and rum.
 * 2) Bring to boil; reduce heat and simmer, covered, 5 minutes.
 * 3) Remove from heat; cool completely.
 * 4) In mixer bowl, beat Sugar, egg yolks and vanilla to blend well (mixture will be dry).
 * 5) Sift together flour, baking powder and salt; stir into sugar-egg mixture.
 * 6) Beat in soaked fruits and their liquid and the nuts to distribute evenly.
 * 7) In small bowl, beat egg whites to soft peaks; fold into batter.
 * 8) Pour into greased and floured 6 to 7-cup tube pan or 9 X 5-inch loaf pan.
 * 9) Bake in 300 °F. Oven 60 to 70 minutes, until wooden pick inserted into center comes out clean.
 * 10) Cool in pan 10 minutes. Loosen edges; remove from pan.
 * 11) While warm, wrap snugly in foil; let stand 24 hours before slicing.
 * 12) Cake will keep up to 1 week.
 * 13) For longer storage, wrap cake in brandy or rum-soaked cheesecloth, then in plastic wrap.
 * 14) Let age up to 1 month, adding brandy as needed.