14 Carat Fig Cake

16 ingredients
10 steps

Ingredients

  • 2 eggs
  • 2 egg whites
  • 2 c. flour
  • 2 c. sugar
  • 2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. ground cinnamon
  • 2 c. carrots, peeled and grated
  • 1 (8 oz.) can crushed pineapple
  • 1 c. seedless raisins
  • 1/2 c. walnuts, chopped (optional)
  • 1 c. powdered sugar for glaze (optional)
  • 2 c. dried figs
  • 3/4 c. water
  • 2 tsp. vanilla

Directions

  1. 1
    Drain crushed pineapple, reserving juice.
  2. 2
    Place figs, water and vanilla in blender and puree.
  3. 3
    Lightly beat together eggs and egg whites.
  4. 4
    Sift together flour, sugar, baking soda, baking powder, salt and cinnamon into a mixing bowl.
  5. 5
    Stir to blend dry ingredients.
  6. 6
    Add pureed figs, egg/whites mixture, carrots, pineapple, raisins and nuts.
  7. 7
    Stir until blended well.
  8. 8
    Turn into 13 x 9-inch baking pan sprayed with nonstick spray.
  9. 9
    Bake at 350° for 35 to 40 minutes or until cake tests done in the center. While cake cools, blend together powdered sugar and 2 tablespoons of reserved pineapple juice.
  10. 10
    Drizzle over cake for glaze.

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