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.
- 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)
- 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.
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phillyrangel 89961 65
Apr 30, 2012
Tried Carrot & Fig cake - it turned out delicious and everybody liked it!
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