Date Bread

Preheat oven to 350 F. Grease an 8×4 or 9×5-inch loaf pan; set aside.

In a small bowl, combine the dates, baking soda and boiling water. Set aside to cool.

In a large bowl, cream brown sugar with the egg yolk. Add the cooled date mixture; stir to combine. Add salt, flour and pecans.

Put the egg white in a bowl and use a mixer to whip to stiff peaks. Then gently fold it into batter. Sprinkle baking powder over the batter and fold to combine. Pour into the prepared loaf pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan before turning out onto a cooling rack. Prior to serving, dust the top with powdered sugar, if desired.

Will last for several days, well wrapped, at room temperature. Or wrap it and freeze for a few months.