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Title: Lofat 14-Carat Fig Cake
Categories: Cake Lowfat
Yield: 1 Servings

2 Eggs
2 Egg whites
2cFlour
2cSugar
2tsBaking powder
1 1/2tsBaking soda
1tsSalt
2tsCinnamon
1 1/2cPureed figs (recipe below)
2cCarrots; peeled and grated
8ozCrushed pineapple; drained (reserve juice)
2cSeedless raisins
1/4cWalnuts; chopped (optional)
1cPowdered sugar (optional)
PUREED FIGS
2cDried figs
3/4cWater
2tsVanilla

PUREED FIGS: Puree figs, water 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 350 deg. 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. sodium 18 mg. cholesterol 1 gr. fat 43 gr. carbohydrates 3 gr. protein .98 gr. fiber 4% cal. from fat

From: The News and Observer - March 18 , 1992

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