"14-Carat" Fig Cake - Low-fat

Recipe Ingredients

2		Eggs
2		Egg whites
2 cups	125g / 4.4oz	Flour
2 cups	396g / 13oz	Sugar
2 teaspoons	10ml	Baking powder
1 1/2 teaspoons	7.5ml	Baking soda
2 cups	220g / 7.8oz	Carrots - peeled and grated
8 oz	227g	Crushed pineapple - drained reserve juice
2 cups	320g / 11oz	Seedless raisins
1/4 cup	36g / 1.3oz	Walnuts - chopped (optional)
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Cinnamon
1 cup	198g / 7oz	Powdered sugar - (optional)
		Pureed Figs
2 cups	320g / 11oz	Dried figs
2 teaspoons	10ml	Vanilla
3/4 cup	177ml	Reserved pineapple juice

Recipe Instructions

CAKE:
Lightly beat together eggs and egg whites in bowl.

Sift together flour, sugar, baking powder, baking soda, salt and cinnamon into mixing bowl. Stir to blend. Add pureed figs, beaten eggs, carrots, pineapple, raisins and nuts. Stir until blended.

Turn into 13 X 9-inch baking pan sprayed with non-stick vegetable spray.

Bake at 350F for 35 to 40 minutes or until cake tests done in center.

While cake cools, blend together powdered sugar and 2 tablespoons reserved pineapple juice until smooth and of spreading consistency.Drizzle over cake. Makes 24 servings.

PUREED FIGS:
Puree figs, 3/4 cup reserved pineapple juice and vanilla in blender or food processor. Makes 1 1/2 cups.

Source:
Bill Wight

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