In a blender at medium speed cream butter and sugar. Add molasses, then add eggs, then lemon and orange juice and rinds. Sift together in separate bowl flours, baking powder, and spices then add to blender, mix well, scraping bowl. Add the currant and fig mixture. Add almonds and carrots. Mix well. Add to small individual cake pans. Bake at 350 degrees for 15 to 20 minutes. Cool before removing from pan.
Mix all ingredients together and refrigerate overnight, longer if possible.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe Courtesy of Cynthia Long, Pastry Chef of Soul Cafe, NYC, NY