Preheat the oven to 325°F. Lightly butter and flour a nonstick 8-in. cake pan. In a large mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs and mix well. In another large mixing bowl, place baking powder, flour, cinnamon, nutmeg and cloves and mix. Add the flour mixture to the egg mixture and combine. Add the vanilla extract and milk and combine. Add the chopped dates and pistachios and combine. Pour the mixture into the prepared cake pan and bake for approximately 30 minutes or until a knife inserted into the center comes out clean. Serve warm with whipped cream.
Recipe was designed for our Calphalon Classic Nonstick 8-in. cake pan.