Lofat Carrot Fig Cake

Directions

PUREED FIGS: Purée figs, water and vanilla in blender or food processor.

Makes 1½ 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 puréed 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℉ (180℃) 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.