This is one of those recipes that is a real surprise! Who would have thought pinto beans could make a great cake? Well, obviously my Appalachian mountain ancestors did. Don't let the name discourage you. Give it a try. I think you will be pleasantly surprised!
*NOTE: THIS CAKE IS DEFINITELY BEST IF YOU MAKE YOUR OWN PINTO BEANS FROM DRIED PINTOS. YOU CAN MAKE THE BEANS 2 OR 3 DAYS AHEAD USING JUST A TSP. OF SALT, BUT NO MEAT. IF YOU USE CANNED BEANS, BUY THE VEGETARIAN VERSION AND RINSE BEFORE MASHING.
ADD mashed beans and egg. (NOTE: If using canned beans, be sure to rinse and strain beans before mashing. If you make your own pot of beans, strain before mashing. DO NOT USE BEANS WITH MEAT!)
SIFT dry ingredients into the mashed mixture.
STIR in nuts and apples. Don't over mix.
POUR into a 9 or 10 inch greased and floured tube pan. Bake in pre-heated 350-degree oven for one-hour or until done. Inserting toothpick that comes out nearly clean indicates 'done'. Cool about 20 minutes then invert while still warm and set on cake plate.
DRIZZLE icing over cake while cake is still warm. If icing is too thick, make thinner by adding more milk. Allow cake to completely cool before serving.