Fiesta Bean Cake

Oxmoor House
one 10-inch cake


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1/2 cup butter or margarine, softened
2 cups sugar
4 eggs
4 cups cooked pinto beans, drained and mashed
2 cups all-purpose flour, divided
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1/3 teaspoon nutmeg
1 tablespoon plus 1 teaspoon vanilla extract
4 cups peeled, diced cooking apples
2 cups chopped pecans or walnuts
2 cups raisins
Sifted powdered sugar


Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add pinto beans, beating well. Combine 1 1/2 cups flour, soda, salt, and spices; gradually add to bean mixture, beating well. Stir in vanilla.

Combine apples, pecans, and raisins; dredge in remaining 1/2 cup flour, and gently fold into batter.

Spoon batter into a greased and floured 10-inch Bundt pan. Bake at 375° for 50 to 55 minutes or until cake tests done. Cool in pan 10 minutes; remove from pan, and let cool completely. Sprinkle top of cake with powdered sugar.

Created date

February 2010