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1
Position rack in center of oven and preheat to 350F.
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2
Butter two 8 1/2x4 1/2x2 1/2-inch metal loaf pans.
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3
Spray with nonstick spray; dust with flour.
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4
Mix dates and next 5 ingredients in medium bowl.
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5
Let stand 15 minutes.
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6
Sift flour, baking powder, coarse kosher salt, nutmeg, cloves, and cinnamon into another medium bowl.
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7
Whisk yogurt and oil in small bowl.
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8
Using electric mixer, beat butter and sugar in large bowl until blended.
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9
Add eggs 1 at a time, beating well after each addition.
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10
Beat in flour mixture in 3 additions alternately with yogurt mixture in 2 additions, beginning and ending with flour mixture.
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11
Stir in walnuts, pistachios, and dried-fruit mixture.
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12
Divide batter between prepared pans.
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13
Smooth tops.
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14
Bake cakes until tester inserted into centers comes out clean and cakes begin to pull away from sides of pans, about 50 minutes.
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15
Cool in pans 30 minutes.
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16
Turn cakes out onto racks.
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17
Cool completely.
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18
DO AHEAD: Can be made up to 1 month ahead.
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19
Wrap in foil, then enclose in resealable plastic bags.
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20
Store at room temperature up to 3 days or freeze up to 1 month.
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21
Thaw frozen cakes in refrigerator.
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22
Bring to room temperature before serving.
