Wednesday, 21 March 2012

Pinto Bean Cake

There is no need to tell anyone what is in this cake until they taste it and see how delicious it is. This spicy, moist cake is best baked in a bundt tin but can also be made in a 9 x13 pan.

Cream together:
1/4 cup soft butter
2/3 cup sugar

Add one beaten egg and mix well.

Puree 2 cups cooked pinto beans and add to above mixture.

Measure and combine together:
1 cup flour
1 teaspoons baking soda
1/2 teaspoon salt
1-2 teaspoons cinnamon
1/4 teaspoon cloves and allspice if desired

Add dry ingredients to wet ingredients and combine well.

Add 2 cups diced raw apple (skins can be left on) and 1 cup raisins.

Put batter in prepared tube or Bundt pan and place in preheated 375 F oven for 45 minutes.
If you use a 9x13 pan, the cake will be done in  30 minutes.

Nutritional information for 1/12 of cake

Carbs- 37g

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