Preheat oven to 300°F (150°C).

Grease an angel food pan or loaf pan well.

Mix 2 tablespoons of flour with the diced dates to prevent sticking.

In a separate bowl, beat egg yolks until light.

Gradually add sugar to the egg yolks, beating continuously.

Sift together the remaining flour, baking powder, and salt.

Add the dry ingredients to the egg yolk mixture alternately with the orange juice (or other fruit juice).

Stir in the vanilla extract.

Add the minced pecans and the flour-coated dates.

Mix gently with a spoon or by hand (do not use a mixer).

In a separate clean bowl, beat egg whites until stiff peaks form.

Gently fold the beaten egg whites into the cake batter.

Pour the batter into the prepared pan.

Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely before slicing and serving.