Date Bread From Mulege
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Date Bread From Mulege
Last updated 6/12/2012 12:59:32 AM. Recipe ID 22530. Report a problem with this recipe.
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      Title: Date bread from mulege
      Yield: 4 Servings
      6 lg Egg yolks
    1/2 c  Sugar
    1/2 c  Unsalted butter, melted
    3/4 c  Allpurpose flour
    1/2 ts Ground ginger
      2 ts Ground cinnamon
  1 1/2 ts Ground nutmeg
        pn Ground cloves
        pn Salt
      8 lg Egg whites
  1 1/2 c  Finely chopped dates
    3/4 c  Coarsely chopped pecans
    1/2 c  Raisins
           Confectioners sugar, for
           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
  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

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Recipe ID 22530 (Apr 03, 2005)

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