Sharksbaja - 6-19-2005 at 02:13 PM
Don't know if this has been put up here but stumbled upon this "Date Bread From Mulege":
6 large Egg yolks 1 pinch Salt
1/2 cup Sugar 8 large Egg whites
1/2 cup Unsalted butter, melted 1 1/2 cups Finely-chopped dates
3/4 cup All-purpose flour 3/4 cup Coarsely-chopped pecans
1/2 Tsp ginger, Ground 1/2 cup Raisins
2 Tsp cinnamon, Ground Confectioners? sugar, for garnish
1 1/2 Tsp nutmeg, Ground Coconut ice cream for serving, if
1 pinch cloves, Ground -desired
Butter and flour a 9- or 10-inch 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, cloves, and salt 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.
This recipe yields one 9- or 10-inch round loaf.
Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6200 broadcast 03-24-1997)
Downloaded from their Web-Site - http://www.foodtv.com