pinto bean cake
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!
prep time
30 Min
cook time
1 Hr
method
Bake
yield
10-12 serving(s)
Ingredients
- 1 stick butter
- 1 cup sugar
- 1 - egg, slightly beaten
- 1 cup self-rising flour
- 1/2 cup pecans (or walnuts), chopped
- 1/2 teaspoon baking soda
- 2 cups dried apples, chopped
- 1 teaspoon cinnamon
- 2 cups *pinto beans, cooked & mashed (without meat)
- OPTIONAL ICING:
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 4 tablespoons milk
- *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.
How To Make pinto bean cake
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Step 1CREAM butter and sugar together.
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Step 2ADD 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!)
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Step 3SIFT dry ingredients into the mashed mixture.
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Step 4STIR in nuts and apples. Don't over mix.
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Step 5POUR 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.
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Step 6DRIZZLE 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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