UPS91’s Pinto Bean Cake

1 can pinto beans,(about 2 cups), drained and reserve liquid
1 stick butter
1 1/2 cups sugar
2 eggs
1 cup self-rising flour
1/2 tsp salt
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp allspice
3 cups diced apples
1 cup raisins
1 tsp vanilla
1/2 cup nuts (pecans or walnuts are great)

Preheat oven to 350 degrees. Grease 13×9 pan.

Put drained beans in blender or food processor. Puree. Empty into small bowl and set aside. Cream stick of butter in large bowl. Add sugar. Blend well. Add beans to the creamed mixture. Mix well. Add eggs. Beat until well blended. Set aside.

In another bowl, sift together, flour, salt, baking soda, and spices. Add dry ingredients to bean mixture. Mix until blended. Add diced apples, vanilla, raisins and nuts. Pour into 13×9 pan and bake at 350 for an hour.

Reserved bean juice
1 lb powdered sugar
1 stick butter
1 tsp vanilla
1 TBS milk

Cream butter, powdered sugar, vanilla and milk. Add bean juice until spreading consistancy.

Original recipe


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