14-CARAT FIG CAKE

Today is National Fig Day!

2 egg whites
2 eggs
2 c. flour
2 c. sugar
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 1/2 c. pureed figs
2 c. grated carrots
1 (8 oz.) can crushed pineapple, drained (juice reserved)
1 c. seedless raisins
1/2 c. chopped walnuts
1 c. powdered sugar for glaze (optional)

Lightly beat together eggs and egg whites. 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 9x13 inch baking pan sprayed with non-stick vegetable spray. Bake at 350 degrees for 35-40 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.

PUREED FIGS:
2 c. dried figs3/4 c. water2 tsp. vanilla
Puree figs, water and vanilla in blender or food processor. Makes 1 1/2 cups.