Date Bread from Mulege Recipe

Name: Date Bread from Mulege
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large egg yolks; 1/2 cup sugar; 1/2 cup unsalted butter, melted; 3/4 cup allpurpose flour; 1/2 teaspoon ground ginger; 2 teaspoons ground cinnamon; 1 1/2 teaspoons ground nutmeg; Pinch of ground cloves; Pinch of salt; 8 large egg whites; 1 1/2 cups finely chopped dates; 3/4 cup coarsely chopped pecans; 1/2 cup raisins; Confectioners sugar, for garnish; Coconut ice cream for serving, if desired

Servings: persons

6 large egg yolks
1/2 cup sugar
1/2 cup unsalted butter, melted
3/4 cup allpurpose flour
1/2 teaspoon ground ginger
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
Pinch of ground cloves
Pinch of salt
8 large egg whites
1 1/2 cups finely chopped dates
3/4 cup coarsely chopped pecans
1/2 cup raisins
Confectioners sugar, for garnish
Coconut ice cream for serving, if desired

1
Butter and flour a 9 or 10inch round cake pan and line the base of it with baking parchment.
2
Preheat the oven to 350 degrees F.
3
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.
4
Drizzle the melted butter around the edges of the bowl and fold the mixture together gently but thoroughly.
5
Set aside.
6
Sift the flour, ginger, cinnamon, nutmeg, cloves, and salt together and set aside.
7
In another, larger mixing bowl, beat the egg whites to the soft peak stage.
8
Fold half of the egg yolk mixture into the beaten egg whites.
9
Fold in the dry ingredients and stir in the dates, pecans, and raisins.
10
Fold in the remaining yolk mixture.
11
Pour the batter into the pan and shake it a little to find its level.
12
Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
13
Cool on a rack and then run a sharp knife around the edge to loosen the cake and turn it out onto a platter.
14
Sprinkle confectioners sugar over the top and serve cut into wedges, accompanied by coconut ice cream, if desired.

1030

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 large egg yolks, 1/2 cup sugar, 1/2 cup unsalted butter, melted, 3/4 cup allpurpose flour, and more.

Yes, Date Bread from Mulege falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Date Bread from Mulege

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions