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 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 cups dates, cut-up
1 cup chopped pecans
Confectioners' sugar

Heat 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.