Butter a 5 by 9 inch loaf pan: line with bakig parchment or waxed paper, then butter paper, set aside.
In a large bowl combine dates, apricots, raisins, almonds and walnuts. Stir flour, sugar and baking powder to blend. Add to fruits and mix evenly.
Beat eggs with vanilla to blend. Stir thoroughly into fruit mixture. Spoon batter into prepared loaf pan and spread evenly, press batter into corners of pan.
Bake in a 300 degree oven until golden brown, about 1 1/2 to 2 hours. Cool in pan on a wire rack for 10 minutes, then turn out of pan. Peel off paper and let cake cool on rack.
Wrap in foil, chill atleast 2 days or upto 2 months. If desired, sprinkle the top of the cake with 1 tablespoon rum or brandy once a week.
|1 cup||Each whole blanced almonds & walnut pieces|
|3 cup||Each flour and sugar|
|1 tsp||Baking powder|
|Rum or brandy (optional)|