1. Make the Cake:

• Preheat oven to 375°F (190°C). Grease and line two 9-inch cake pans.
• In a bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large bowl, cream together butter and sugar until pale and fluffy. Stir in vanilla and almond extracts.
• In a separate bowl, combine buttermilk and water.
• Gradually alternate adding the flour mixture and buttermilk mixture into the butter mixture, starting and ending with the flour. Mix until just combined.
• In a clean bowl, beat egg whites until stiff peaks form. Gently fold them into the batter, being careful not to overmix.
• Divide batter between the prepared cake pans, smoothing the tops.
• Bake for 30 minutes, or until a knife inserted in the center comes out clean. Let cool 15 minutes, then remove from pans and cool completely.

2. Make the Filling:

• In a saucepan, combine raisins, dates, water, and honey over medium heat. Simmer until the liquid is absorbed.
• Remove from heat and stir in rum extract and chopped nuts. Set aside.

3. Make the Frosting:

• In a clean saucepan, combine sugar, salt, cream of tartar, egg whites, and water.
• Heat over medium-low while beating with an electric mixer for 5-7 minutes, or until stiff peaks form and sugar dissolves.
• Remove from heat and stir in vanilla extract.

4. Assemble the Cake:

• If desired, level cakes by trimming the tops.
• Spread 1/2 cup of frosting into the fruit filling and mix.
• Place one cake layer on a plate. Spread with some of the fruit mixture, then top with the second cake layer. (For extra layers, slice cakes horizontally to create 4 layers and repeat filling.)
• Generously frost the entire cake, creating peaks with the back of a spoon.
• Garnish with extra nuts, if desired.
• Slice and serve. Refrigerate leftovers.