| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Christian |
Cakes, Desserts, Low-fat |
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 2 |
|
Egg whites |
| 2 |
c |
Flour |
| 2 |
c |
Sugar |
|
|
reserve juice |
| 2 |
t |
Baking powder |
| 1 1/2 |
t |
Baking soda |
| 1 1/2 |
c |
Pureed figs, recipe below |
| 2 |
c |
Carrots, peeled and grated |
| 8 |
oz |
Crushed pineapple, drained |
| 2 |
c |
Seedless raisins |
| 1/4 |
c |
Walnuts, chopped optional |
| 1 |
t |
Salt |
| 2 |
t |
Cinnamon |
| 1 |
c |
Powdered sugar, optional |
| 2 |
c |
Dried figs |
| 3/4 |
c |
Water |
| 2 |
t |
Vanilla |
|
|
Jul 96 |
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 Posted to EAT-L Digest Date: Sun, 28 Jul 1996 21:45:00 +0200
From: Christian Lang <lang@ONLINE-SERVICE.DE>
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”