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Mexican Date-Nut Bread (Pan de Datil Molege)





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


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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