In a small bowl, stir together the Pecans (1 1/2 cup), Brown Sugar (3 tablespoon), Unsalted Butter (3 tablespoon), Ground Cinnamon (1 teaspoon), and Salt (1 pinch) and set aside.
In a medium saucepan combine Pitted Dates (1 1/2 cup) and Water (3/4 cup). Cook over medium heat, stirring occationally until dates are very soft and pasty, about 10 minutes.
Remove from heat and stir in Spiced Rum (2 tablespoon). Allow to cool slightly before adding to recipe.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan with Nonstick Cooking Spray (as needed). Line the pan with parchment, overhanging on two sides - this allows you to lift the cake out of the pan.
While dates are cooling, whisk together the All-Purpose Flour (2 cup), Baking Powder (2 teaspoon), Baking Soda (1 teaspoon), Ground Ginger (2 teaspoon), Ground Cinnamon (2 teaspoon) and Salt (1/2 teaspoon) in a small bowl. Set aside.
In a seperate small bowl toss together Apple (1 cup) and All-Purpose Flour (1 tablespoon). Set aside.
In a medium bowl whisk together Brown Sugar (1/2 cup) and Vegetable Oil (1/4 cup). Add Egg (2) one at a time, incorporating after each. Add dates, Unsweetened Apple Sauce (3/4 cup) and Buttermilk (1/2 cup) whisking to fully combine.
Whisk in dry ingredients until combined. Add diced apples, shaking off any excess flour as you add them. Stir to evenly distribute.
Pour into prepared pan and sprinkle evenly with pecan streusel. Bake for approximately 35-40 minutes or until a toothpick inserted in center comes out clean.
Allow to cool completely prior to lifting out of the pan and cutting into desired portions.