Lofat 14-carat fig cake - whnp81a

Yield: 1 servings

Measure Ingredient
2 \N Eggs
2 \N Egg whites
2 cups Flour
2 cups Sugar (reserve juice)
2 teaspoons Baking powder
1½ teaspoon Baking soda
1½ cup Pureed figs (recipe below)
2 cups Dried figs
¾ cup Water
2 cups Carrots; peeled and grated
8 ounces Crushed pineapple; drained
2 cups Seedless raisins
¼ cup Walnuts; chopped (optional)
1 teaspoon Salt
2 teaspoons Cinnamon
1 cup Powdered sugar (optional)
2 teaspoons Vanilla



Puree figs, water and vanilla in blender or food processor. Makes 1½ 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, 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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