CAKES

Spicy Bean Cake

This is from the Idaho Bean Council. It uses cooked, mashed Pinto beans as a moisturizing agent and super-nutritious filler for this cake.

¼ cup butter

2 eggs

2 cups mashed, cooked Pinto beans (I’ve used canned refried beans IF they are free of meat fats, chilies, onions, etc.)

1 cup flour

¼ tsp salt

1 tsp soda

1 cup sugar

1 tsp cinnamon

¼ tsp nutmeg

½ tsp cloves

 2 cups diced apples

¾ cup raisins

¼ cup chopped nuts

 1 ½ tsp vanilla

Cream butter. Add eggs, one at a time, beating well after each addition. Blend in beans. Sift together dry ingredients. Add to creamed mixture, blend well. Fold in apples, raisins, nuts and vanilla.

Pour into a greased 9x13 pan. Bake at 375 degrees for 40 to 50 mins.

Frosting: 3 oz Cream cheese   1 Tbsp butter   1 ½ cups powdered sugar   ¼ cup raisins, chopped   ½ tsp vanilla   ¼ tsp rum flavoring. Cream the cream cheese and butter; blend in powdered sugar, raisins, and flavorings. Spread on after cake has cooled.

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