Spirited Date Cake

Description

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.