Ingredients
6 eggs, separated
1/2 cup granulated sugar
1/2 cup butter
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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700+ recipes from Mexico's 32 states — definitive overview
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Oaxacan home cooking — moles, tlayudas, mezcal culture
Variety pack — ancho, guajillo, pasilla for moles and salsas
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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 Crockers New International Cookbook