Christmas Keeping Cake (Fruitcake-Like, Less Fruit)

From "The Spirit of Christmas Book III," Leisure arts, 1989. Made it for 2009 Christmas party—delicious, and not too "fruity." People who don't like fruitcake loved it. It has the most delicious scent when you unwrap it that remains until the last slice is eaten. I believe it took mine no more than 2 hours to bake. Keep an eye on it, so the cake won't dry.

• Ready In: 3 hrs
• Serves: 12-14
• Yields: 1 cake

Ingredients

• 1  cup butter or 1  cup margarine, softened
• 2  cups sugar
• 3  eggs, separated
• 1  teaspoon baking soda
• 1⁄2 cup buttermilk
• 3  cups flour, divided
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon ground cloves
• 1  cup  red plum jam
• 1  cup  coarsely chopped pecans
• 1  cup  goldn raisins (I soaked mine in extra liquor)
• 1  cup  quartered dates
• 1  cup brandy, bourbon or 1  cup sherry wine
•  cheesecloth

Directions

1. Cream butter and sugar. Beat in egg yolks until fluffy.
2. Dissolve baking soda in buttermilk; beat it into eggs.
3. Combine 2 1/2 cups flour with spices. Add to egg mixture, alternately with jam.
4. Beat egg whites until almost stiff and fold into batter.
5. Combine remaining flour with pecans, raisins and dates; fold into batter.
6. Pour into well-greased and floured 10" tube pan. (I used bundt pan.). Bake at 300 F 3 to 3 1/3 hours (depends on oven). (NOTE: I believe it took mine no more than 2 hours to bake.) Place on wire rack until completely cool.
7. Soak cheesecloth in liquor and wrap cake. Wrap with foil. Brush with more liquor every week, closing tight with foil. Let age 4-6 weeks in cool place.