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Lofat 14-Carat Fig Cake




Source of Recipe


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List of Ingredients




2 Eggs
2 Egg whites
2 Cups Flour
2 Cups Sugar (reserve juice)
2 Teaspoons Baking powder
1-1/2 Teaspoons Baking soda
1-1/2 Cups Pureed figs (recipe below)
2 Cups Carrots; peeled and grated
8 Ounces Crushed pineapple; drained
2 Cups Seedless raisins
1/4 Cup Walnuts; chopped (optional)
1 Teaspoon Salt
2 Teaspoons Cinnamon
1 Cup Powdered sugar (optional)

============ PUREED FIGS =============
2 Cups Dried figs
3/4 Cup Water
2 Teaspoons Vanilla



Recipe



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