14 Carat Fig Cake - cooking recipe

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

Preparation

Drain crushed pineapple, reserving juice.
Place figs, water and vanilla in blender and puree.
Lightly beat together eggs and egg whites.
Sift together flour, sugar, baking soda, baking powder, salt and cinnamon into a mixing bowl.
Stir to blend dry ingredients.
Add pureed figs, egg/whites mixture, carrots, pineapple, raisins and nuts.
Stir until blended well.
Turn into 13 x 9-inch baking pan sprayed with nonstick spray.
Bake at 350\u00b0 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.
Drizzle over cake for glaze.