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Description Edit

Ingredients Edit

Directions Edit

  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.

See also Edit

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