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14 Carat Fig Cake
2 c Dried figs
3/4 c Water
2 ts Vanilla
2 Egg whites
2 c Flour
2 c Sugar
2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 ts Ground cinnamon
2 c Peeled and grated carrots
8 oz Crushed pineapple; drained, juice reserved
1 c Seedless raisins
1/2 c Chopped walnuts, optional
1 c Powdered sugar, optional for glaze
Puree figs, water and vanilla in blender or food processor. Makes about 1 1/2 cups.
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, pinapple, 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.
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