Ingredients
- 2 egg whites
- 2 eggs
- 400 gr sugar
- 325 gr seedless raisins
- 300 gr figs (dried)
- 260 gr carrots
- 250 gr flour
- 240 gr pineapple (crushed)
- 220 gr pureed figs
- 200 gr powdered sugar
- 180 ml water
- 30 gr walnuts
- 9 gr baking powder
- 9 gr vanilla
- 7 gr baking soda
- 5 gr cinnamon
- 3 gr salt
PUREED FIGS: Puree figs, water and vanilla in blender or food processor. Makes 1.5 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 23 cm 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. 183 cal. 150 mg. sodium 18 mg. cholesterol 1 gr. fat 43 gr. carbohydrates 3 gr. protein .98 gr. fiber 4% cal. from fat
