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1993-01-25
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Newsgroups: rec.food.recipes
Distribution: world
From: roder@cco.caltech.edu (Brenda J. Roder)
Date: Wed, 5 Feb 1992 00:02:57 GMT
Subject: OVO-LACTO: 14-caret Fig Cake
Summary: orig. subject: OVO: 14-Carat Fig Cake w/o Fat
Archive-Name: recipes/ovo-lacto/fig-cake
Keywords: recipe ovo lacto fig cake
Followup-To: rec.food.veg
Organization: California Institute of Technology, Pasadena
Approved: aem@mthvax.cs.miami.edu
Excerpted without permission from LA Times Food Section 16 Jan 1992.
14-Carat Fig Cake
2 eggs
2 egg whites
2 cups flour
2 cups sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups Pureed Figs (replaces 1 1/2 cups canola oil)
2 cups peeled and grated carrots
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 cup seedless raisins
1/2 cup chopped walnuts, optional
1 cup powdered sugar, optional for glaze
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 13x9-inch baking pan sprayed with non-stick vegetable spray. Bake
at 350 degrees [Fahrenheit] 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.
14-Carat Fig Cake with figs in place of canola oil:
Each serving without nuts or powdered sugar, contains about:
183 calories; 150 mg sodium; 18 mg cholesterol; 1 grams fat; 43 grams
carbohydrates; 3 grams protein; .98 grams fiber; 4% calories from fat.
Compare to 14-Carat Fig Cake made with canola oil, no figs:
Each serving without nuts or powdered sugar, contains about:
260 calories; 148 mg sodium; 18 mg cholesterol; 15 grams fat; 33 grams
carbohydrates; 2 grams protein; .18 grams fiber; 50% calories from fat.
Optional walnuts, per serving, contain about:
16 calories; .25 mg sodium; 0 mg cholesterol; 1.5 grams fat; .5 grams
carbohydrates; .33 grams protein; .11 grams fiber.
Pureed Figs
2 cups dried figs
3/4 cup water
2 teaspoons vanilla
Puree figs, water and vanilla in blender or food processor. Makes about
1 1/2 cups.
Brenda (roder@cobalt.caltech.edu)