Recipe - Lo-Fat 14-Carat Fig Cake

2 Eggs
2 Egg whites
2 cup Flour
2 cup Sugar
(reserve juice)
2 teaspoon Baking powder
1 One half teaspoon Baking soda
1 One half cup Pureed figs (recipe below)
2 cup Carrots; peeled and grated
8 ounce Crushed pineapple; drained
2 cup Seedless raisins
One fourth cup Walnuts; chopped (optional)
1 teaspoon Salt
2 teaspoon Cinnamon
1 cup Powdered sugar (optional)

PUREED FIGS
2 cup Dried figs
Three fourths cup Water
2 teaspoon Vanilla

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 9inch baking pan sprayed with nonstick 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. 183 cal. 150 mg. sodium 18 mg. cholesterol 1 gr.
fat 43 gr. carbohydrates 3 gr. protein .98 gr. fiber
4% cal. from fat From: The News and Observer March 18 , 1992

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini