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"14-Carat" Fig Cake - Low-fat

  • 24servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Eggs

  2. 2 Egg whites

  3. 2 cups 125g / 4.4oz Flour

  4. 2 cups 396g / 13oz Sugar

  5. 2 teaspoons 10ml Baking powder

  6. 1 1/2 teaspoons 7 1/2ml Baking soda

  7. 2 cups 220g / 7.8oz Carrots - peeled and grated

  8. 8 oz 227g Crushed pineapple - drained reserve juice

  9. 2 cups 320g / 11oz Seedless raisins

  10. 1/4 cup 36g / 1 1/3oz Walnuts - chopped

  11. 1 teaspoon 5ml Salt

  12. 2 teaspoons 10ml Cinnamon

  13. 1 cup 198g / 7oz Powdered sugar -

  14. Pureed Figs

  15. 2 cups 320g / 11oz Dried figs

  16. 2 teaspoons 10ml Vanilla

  17. 3/4 cup 177ml Reserved pineapple juice

Instructions Jump to Ingredients ↑

  1. CAKE:

  2. Lightly beat together eggs and egg whites in bowl.

  3. 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.

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

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

  6. 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.

  7. PUREED FIGS:

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

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