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