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Pinto Bean Cake

Pinto Bean Cake

Suzanne Stull

Your cake-loving guests won't believe that pinto beans is the surprise ingredient in this recipe for spice cake decorated with candied cherries and pecans.

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Original recipe yields 14 servings

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Nutrition

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  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease one 9 or 10 inch tube pan.
  2. Cream butter or margarine and sugar together. Add the beaten egg and mix well. Stir in the mashed cooked beans and the vanilla.
  3. Sift the flour, baking soda, salt, ground cinnamon, ground cloves, and ground allspice together. Add the chopped pecans, golden raisins, and the diced apples to the flour mixture. Stir to coat. Pour flour mixture into the creamed mixture and stir until just combined. Pour batter into the prepared pan.
  4. Bake at 375 degrees F (190 degrees C) for 45 minutes. Dribble with a simple confectioner's sugar icing and garnish with candied cherries and pecan halves, if desired.
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Reviews

IHTFP
38
12/19/2007

Very, very good. A huge hit at a party -- almost everyone had a slice despite the abundance of other available dishes. No one could tell what the "special" ingredient was until many hints were made. I boiled pinto beans in just water until it had absorbed almost all the water and mashed roughly. I added dried pears to the mix and toasted walnuts. I replaced 1/4 cup of white flour with graham and used two egg whites instead of one. I made the glaze from a tablespoon of milk, a cup of powdered sugar, and some lemon and orange zest. I'm making another cake now, but, because I ran out of ingredients, am substituting a lot. We'll see how it goes -- I'm replacing 1/2 cup of white raisins with guava fruit rolls, half the flour with graham, and 1/4 of of the pinto beans with azuki (red) beans. I also added a bit of nutmeg and more cloves to the recipe. Note that standard toothpick test does *not* work on this recipe because of the beans. I initially undercooked the cake and discovered that when I started cutting in. Bake for the full time, even if the top starts to crack. I served the cake upside down -- the nice golden brown, even surface was easier to glaze and so pretty.

BENNYSWIFE
27
4/10/2007

This was the thickest cake batter I have ever seen. You can't pour it into the pan. You have to literally just take the spoon and dump it in. But, it turned out well. It's a cross between a spice cake and a fruitcake, both of which we like. It's not extremely sweet, so if your looking for a cake recipe that's not too sweet, this one should work for you. I will definitely make it again.

shadylady
21
7/30/2008

I was skeptical about a dessert using pinto beans, but since I had a huge pot of cooked beans, I decided to try this. It was great! I would definitely make this again. I used brown sugar instead of white, and liked it very much.