Preheat oven to 350 °F (180 °C).

Chop the dates and boil with water and pudding mix.

Let cool.

Add the egg yolks and purée with an immersion blender.

Mix the whole wheat flour with baking powder and cocoa powder and mix half of it into the date blend.

Also mix in almonds and rum.

Whip the cream and fold into the batter.

Beat the egg whites to stiff peaks with the granulated sugar.

Fold the egg whites and the rest of the flour into the batter.

Butter a bundt pan and sprinkle with breadcrumbs.

Fill with the batter and bake for about 90 minutes.

Let cool and remove from pan.