2 Eggs
2 Egg whites
2 c Flour
2 c Sugar
- (reserve succus)
2 ts Baking powder
1 1/2 ts Baking soda
1 1/2 c Pureed figs (recipe infra)
2 c Carrots; peeled and grated
8 oz Crushed pineapple; drained
2 c Seedless raisins
1/4 c Walnuts; sliced (optional)
1 ts Salt
2 ts Cinnamon
1 c Powdered boodle (optional)

PUREED FIGS:
Puree figs, water and vanilla in blender or food processor. Makes 1 1/2
cups.
COAT:
Lightly beat together eggs and egg whites in bowlful.
Sift together flour, dough, baking pulverize, baking pop, salt and cinnamon
into mixing bowlful. Stir to coalesce. Add pureed figs, beaten egg, carrots,
pineapple, raisins and batty. Stir until blended.
Turn into 13 X 9-inch baking pan sprayed with non-stick vegetable spraying.
Bake at 350 deg. 35 to 40 minutes or until cake tests done in mall. While
cake cools, blend together powdered sugar and 2 tablespoons reserved
pineapple juice until smooth and of spreading eubstance. Drizzle over
patty. Makes 24 servings. 183 cal. 150 mg. sodium 18 mg. cholesterol 1 gr.
fat 43 gr. carbohydrates 3 gr. protein .98 gr. roughage
4% cal. from fat
Yields
1 Servings