14 Carat Fig Cake

The beauty of this cake is that you get a delicious fig and nut flavor, but without a lot of added fat. The pureed figs replace the oil in this cake, giving you a moist cake minus the guilt.

Ingredients

2 eggs
2 egg whites
2 cups flour
2 cups sugar
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cup Pureed Figs (replaces 1 1/2 cups canola oil)
2 carrot, peeled and grated
8 ounces crushed pineapple, drained with juice reserved
1 cup seedless raisins
1/2 cup walnuts, chopped
1 cup powdered sugar, (optional for glaze)

Instructions

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 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. Makes 24 servings.

To make pureed figs:

2 cups dried figs
3/4 cup water
2 teaspoons vanilla

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