ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fiesta Bean Cake

Yield one 10-inch cake

Ingredients

  • 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

How to Make It

  1. 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.

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

  3. 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.

Oxmoor House Homestyle Recipes