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Name: Lo-Fat 14-Carat Fig Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Salt; 2 ts Baking Powder; 2 c Seedless raisins; 2 Eggs; 3/4 c Water; 1 c Powdered sugar (optional); 2 c Dried figs; 2 c Carrots; peeled and grated; 1/4 c Walnuts; chopped (optional); 1 1/2 c Pureed figs (recipe below); 2 c Flour; 8 oz Crushed pineapple; drained; 2 Egg whites; 2 c Sugar; 1 1/2 ts Baking soda; 2 ts Cinnamon; 2 ts Vanilla

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INGREDIENTS

1 ts Salt
2 ts Baking Powder
2 c Seedless raisins
2 Eggs
3/4 c Water
1 c Powdered sugar (optional)
2 c Dried figs
2 c Carrots; peeled and grated
PUREED FIGS
1/4 c Walnuts; chopped (optional)
1 1/2 c Pureed figs (recipe below)
2 c Flour
8 oz Crushed pineapple; drained
2 Egg whites
2 c Sugar
1 1/2 ts Baking soda
2 ts Cinnamon
2 ts Vanilla

INSTRUCTIONS

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. 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

NOTES

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Lo-Fat 14-Carat Fig Cake

1 ts Salt
2 ts Baking Powder
2 c Seedless raisins
2 Eggs
3/4 c Water
1 c Powdered sugar (optional)
2 c Dried figs
2 c Carrots; peeled and grated
 PUREED FIGS
1/4 c Walnuts; chopped (optional)
1 1/2 c Pureed figs (recipe below)
2 c Flour
8 oz Crushed pineapple; drained
2 Egg whites
2 c Sugar
1 1/2 ts Baking soda
2 ts Cinnamon
2 ts 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 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. 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

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Nutrition

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Serving Size: 1 Serving (3499g)
Recipe Makes: 1 Servings

Calories: 8792
Calories from Fat: 526 (6%)

Amt Per Serving		% DV

	Total Fat 58.5g	78 %
	Saturated Fat 16.7g	84 %
	Monounsaturated Fat 20.1g
	Polyunsanturated Fat 9.3g
Cholesterol 2115mg		651 %
Sodium 4063.5mg		140 %
Potassium 7176.5mg		189 %
Total Carbohydrate 1996g		587 %
	Dietary Fiber 61g	244 %
	Sugars, other 1935g
Protein 161.7g		231 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8792

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