Low Fat Fourteen Carat Fig Cake
Ingredients
2 eggs
2 egg whites
2 C. flour
2 C. sugar
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 1/2 C. pureed figs
2 C. carrots; peeled and grated
8 ounces crushed pineapple; drained (reserve juice)
2 C. seedless raisins
1/4 C. walnuts; chopped (optional)
1 C. powdered sugar (optional)
Pureed figs
2 C. dried figs
3/4 C. water
2 tsp. vanilla
Cooking Instructions
Pureed figs: Puree figs, water and vanilla in blender or food processor. Makes 1 1/2 C.. Cake: 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 degree for 35 to 40 minutes or until cake tests done in center. While cake cools, blend together powdered sugar and 2 Tbls. reserved pineapple juice until smooth and of spreading consistency. Drizzle over cake.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)