Title: 14-Carat Fig Cake
Categories: Cake Lowfat
Yield: 24 Servings

LA TIMES, 1/16/92
2	c	Dried figs
3/4	c	Water
2	ts	Vanilla
2		Eggs
2		Egg whites
2	c	Flour
2	c	Sugar
2	ts	Baking powder
1 1/2	ts	Baking soda
1	ts	Salt
2	ts	Ground cinnamon
2	c	Peeled and grated carrots
8	oz	Crushed pineapple; drained, juice reserved
1	c	Seedless raisins
1/2	c	Chopped walnuts, optional
1	c	Powdered sugar, optional for glaze

Puree figs, water and vanilla in blender or food processor. Makes about 1 1/2 cups.

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, pinapple, raisins and nuts. Stir until blended. Turn into 13x9-inch baking pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 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 spreadable consistency. Drizzle over cake.

14-Carat Fig Cake with figs in place of canola oil: Each serving, without nuts or powdered sugar, contains about: 183 calories, 150 mg sodium, 18 mg cholesterol, 1 gram fat, 43 grams carbohydrates, 3 grams protein, .98 gram fiber, 4% calories from fat.

Optional walnuts, per serving, contains about: 16 calories, .25 mg sodium, 0 mg cholesterol, 1.5 grams fat, .5 gram carbohydrates, .33 gram protein, .11 gram fiber.

Posted 10-28-93 by JOAN JOHNSON on F-Cooking

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

previous

next