- 'Nonstick vegetable oil spray'
- '1 1/4 cups chopped pitted Medjool dates'
- '3/4 cup chopped candied orange peel'
- '1/3 cup chopped dried Mission figs'
- '10 oil-cured olives'
- '2 tablespoons Nocello (walnut liqueur) or Frangelico (hazelnut liqueur)'
- '2 tablespoons water'
- '1 3/4 cups all purpose flour'
- '2 teaspoons baking powder'
- '1 teaspoon coarse kosher salt'
- '1/2 teaspoon ground nutmeg'
- '1/2 teaspoon ground cloves'
- '1/4 teaspoon ground cinnamon'
- '1/2 cup plain whole-milk yogurt'
- '2 tablespoons olive oil'
- '3/4 cup (11/2 sticks) unsalted butter
- room temperature'
- '3/4 cup sugar'
- '3 large eggs'
- '2 cups coarsely chopped walnuts'
- '3/4 cup shelled unsalted natural pistachios'
- Position rack in center of oven and preheat to 350°F
- Butter two 8 1/2x4 1/2x2 1/2-inch metal loaf pans
- Spray with nonstick spray; dust with flour
- Mix dates and next 5 ingredients in medium bowl
- Let stand 15 minutes
- Sift flour, baking powder, coarse kosher salt, nutmeg, cloves, and cinnamon into another medium bowl
- Whisk yogurt and oil in small bowl
- Using electric mixer, beat butter and sugar in large bowl until blended
- Add eggs 1 at a time, beating well after each addition
- Beat in flour mixture in 3 additions alternately with yogurt mixture in 2 additions, beginning and ending with flour mixture
- Stir in walnuts, pistachios, and dried-fruit mixture
- Divide batter between prepared pans
- Smooth tops
- Bake cakes until tester inserted into centers comes out clean and cakes begin to pull away from sides of pans, about 50 minutes
- Cool in pans 30 minutes
- Turn cakes out onto racks
- Cool completely
- DO AHEAD: Can be made up to 1 month ahead
- Wrap in foil, then enclose in resealable plastic bags
- Store at room temperature up to 3 days or freeze up to 1 month
- Thaw frozen cakes in refrigerator
- Bring to room temperature before serving
