Mexican bean cake

 
                             MEXICAN BEAN CAKE
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Cakes                            Ethnic
                 Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3   c            Butter or margarine
      3/4   c            Sugar
    1                    Egg
    2       c            Unseasoned pinto bean puree*
    2       ts           Vanilla extract
    1       c            Flour
    1       t            Baking soda
      1/2   ts           Salt
    1       t            Ground cinnamon
      1/2   ts           Ground cloves
      1/2   ts           Ground allspice
    2       c            Peeled and diced apple
    1       c            Raisins
      1/2   c            Chopped nuts
    1 1/2   c            Icing sugar (optional)
                         Milk or fruit juice
 
   "Mexican meals don't usually include cake, but this
   one--made with bean puree and lots of fruit and
   spices--would fit right in with Mexican food!" Jean's
   Beans by Jean Hoare page 112.
   
   BEAN PUREE Start with 1 cup of dried beans or a bit
   more if using large white limas and you plan to take
   off the skins. Extra bean puree may be frozen-it looks
   like mashed potato. Quick Soak - Wash beans, use 3
   cups of cold water for each cup of beans and bring
   slowly to a boil. Boil gently for 2 minutes. Remove
   from heat, cover and let stand for 1 hour. Drain off
   soaking water.
   
   Cover with fresh cold water, bring to a boil for 10
   min, reduce heat and simmer about 30 min until tender.
   Drain.  Remove lima bean skins and discard any hard
   beans. Grind through a foodmill, puree in a blender or
   food processor.  You may have to add a bit of liquid
   saved from the cooking process to get the mixture
   moving. Force the puree through a sieve about 1/4 cup
   at a time if you want a very smooth puree.  Puree only
   keeps a day or two in fridge so freeze any that you
   are not going to use for the recipe.
   
   Preheat oven to 350F.  Grease and flour the bottom
   only of a 9x13 inch rectangular pan.
   
   Cream butter with sugar.  Add egg and beat well.
   Blend in bean puree and vanilla.  In a separate bowl,
   combine flour, baking soda, salt, and spices. Mix with
   the apple, raisins, and nuts.  Add dry ingredients and
   fruit to creamed mixture and blend well.  Pour batter
   into prepared pan and bake 35-45 min or until cake
   tests done when tried with a toothpick.
   
   Mix icing sugar with enough milk or fruit juice to
   make a thin glaze; drizzle over the still-warm cake.
   Keep in the refrigerator.
   
   (My notes - I would make this again but leave off the
   glaze as it is quite sweet.)  Shared by Elizabeth
   Rodier, reposted Nov 93.
  
 
 
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