Mexican Date-Nut Bread (Pan de Datil Molege)
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Ingredients
6 | eggs, separated | 1/2 cup | granulated sugar | 1/2 cup | butter or | | margarine, melted and cooled | 1 cup | all-purpose flour | 1 tbsp. | ground cinnamon | 1 tsp. | ground nutmeg | 2 cups | dates, cut-up | 1 cup | chopped pecans | | confectioners sugar |
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Instructions
Preheat oven to 350 degrees F. Grease and flour 9 x 5-inch loaf pan.
Beat egg whites in large bowl on high speed until soft peaks form.
Gradually beat sugar into egg yolks in medium-size bowl; beat on high speed until thick and lemon colored, about 3 minutes. Beat in butter on medium speed until well blended.
Fold egg yolk mixture into egg whites.
Gently stir in flour, cinnamon and nutmeg just until moistened; stir in dates and pecans.
Pour into pan. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool 5 minutes; remove from pan. Cool completely; sprinkle top with confectioners; sugar.
Betty Crocker’s New International Cookbook
Author's Comments
This sweet, egg rich loaf is thick with dates and pecans, and fragrant with a good Mexican shake of cinnamon. The egg yolks and whites are beaten separately for more tender results. Serve this dense date bread with cream cheese for a sweet snack or with ice cream for a full-blown dessert.
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