Preheat the oven to 180 C. Cover a baking tin with baking paper.
Put the dates into a small saucepan with 200 ml of boiling water and leave to simmer for about five minutes. Pour the liquid into a bowl (you will need it later) and the dates into the blender. Add the bananas and about 100 ml of the date liquid and blend until smooth. Ad the nuts, dried fruits, spelt, spices and the baking powder into a large bowl and add the date puree into that. Mix together and add the amaretto to finish it off.
Whisk the eggwhites to soft peaks and fold this through the cake mix. Put into the caketin (it will be fairly full) and cover with the leftover pecans. Bake for an hour or until golden and crisp and a wooden skewer comes out clean. Leave to cool before cutting.