Fourteen Carat Fig Cake
From chefmeow 17 years ago
- 45 minutes to make
- Serves 8
This is a fantastic cake. It's very creamy and very tasty. I love it and hope you do as well.
Ingredients
- 2 eggs shopping list
- 2 egg whites shopping list
- 2 cups flour shopping list
- 2 cups granulated sugar shopping list
- 2 teaspoons baking powder shopping list
- 1-1/2 teaspoons baking soda shopping list
- 1-1/2 cups pureed figs shopping list
- 2 cups carrots peeled and grated shopping list
- 8 ounces crushed pineapple drained (reserve juice) shopping list
- 2 cups seedless raisins shopping list
- 1/4 cup chopped walnuts shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons cinnamon shopping list
- 1 cup powdered sugar shopping list
- Pureed Figs: shopping list
- 2 cups dried figs shopping list
- 2 teaspoons vanilla shopping list
How to make it
- To puree figs combine 3/4 cup reserved pineapple juice and vanilla in blender.
- Lightly beat together eggs and egg whites in bowl.
- Sift together flour, sugar, baking powder, baking soda, salt and cinnamon and stir to blend.
- Add pureed figs, beaten eggs, carrots, pineapple, raisins and nuts then stir until blended.
- Turn into rectangular baking pan sprayed with non stick cooking spray.
- Bake at 350 for 35 minutes or until cake tests done in center.
- While cake cools blend powdered sugar and 2 tablespoons reserved pineapple juice until smooth.
- Drizzle over cake
People Who Like This Dish 6
- tittles Ada, OK
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- suede1 San Pedro, CA
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- peetabear Mid-hudson Valley, NY
- chefmeow Garland, TX
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