MEXICAN BEAN CAKE
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cakes Ethnic
Amount Measure Ingredient -- Preparation Method
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1/3 c Butter or margarine
3/4 c Sugar
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
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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