"14-Carat" Fig Cake - Low-fat Recipe - Cooking Index
"14-Carat" Fig Cake - Low-fat Recipe - Cooking Index
| 2 | Eggs | |
| 2 | Egg whites | |
| 2 cups | Flour | |
| 2 cups | Sugar | |
| 2 teaspoons | Baking powder | |
| 1 1/2 teaspoons | Baking soda | |
| 1 1/2 cups | Pureed figs (recipe below) | |
| 2 cups | Carrots - peeled and grated | |
| 8 oz | Crushed pineapple - drained reserve juice | |
| 2 cups | Seedless raisins | |
| 1/4 cup | Walnuts - chopped (optional) | |
| 1 teaspoon | Salt | |
| 2 teaspoons | Cinnamon | |
| 1 cup | Powdered sugar - (optional) | |
| Pureed Figs | ||
| 2 cups | Dried figs | |
| 2 teaspoons | Vanilla |
PUREED FIGS: Puree figs, 3/4 cup reserved pineapple juice and vanilla in blender or food processor. Makes 1 1/2 cups.
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. 183 cal. 150 mg.
Source:
Bill Wight
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