Mexican bean cake

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 ts Baking soda
    1/2 ts Salt
      1 ts 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.