Recipe - Date Bread From Mulege

6 lg Egg yolks
One half cup Sugar
One half cup Unsalted butter; melted
Three fourths cup Allpurpose flour
One half teaspoon Ground ginger
2 teaspoon Ground cinnamon
1 One half teaspoon Ground nutmeg
1 pn Ground cloves
1 pn Salt
8 lg Egg whites
1 One half cup Finely chopped dates
Three fourths cup Coarsely chopped pecans
One half cup Raisins
Confectioners sugar; for
garnish
Coconut ice cream for
serving; if desired

Butter and flour a 9 or 10inch round cake pan and line the base of it with
baking parchment. Preheat the oven to 350 degrees. In a medium mixing bowl,
beat the egg yolks and sugar with an electric mixer until the mixture is
pale yellow and will hold a ribbon. Drizzle the melted butter around the
edges of the bowl and fold the mixture together gently but thoroughly. Set
aside. Sift the flour, ginger, cinnamon, nutmeg, and cloves together and
set aside. In another, larger mixing bowl, beat the egg whites to the soft
peak stage. Fold half of the egg yolk mixture into the beaten egg whites.
Fold in the dry ingredients and stir in the dates, pecans, and raisins.
Fold in the remaining yolk mixture. Pour the batter into the pan and shake
it a little to find its level. Bake for 1 hour, or until a toothpick
inserted in the center comes out clean. Cool on a rack and then run a sharp
knife around the edge to loosen the cake and turn it out onto a platter.
Sprinkle confectioners sugar over the top and serve cut into wedges,
accompanied by coconut ice cream, if desired. Yield: one 9 or 10inch round
loaf Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : Too Hot Tamales

Posted to MCRecipe Digest V1 #287

Date: Sat, 09 Nov 1996 08:45:45 0600

From: Pat Asher asher@mcs.com