CONTEST DESSERT: Pinto Bean Cake

PINTO BEAN CAKE
An original recipe by BumbleBeeBoogie

1 cup granulated white sugar
1/4 cup butter
1 large egg, beaten
2 cups cooked pinto beans, mashed
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup raw pecans, chopped
2 cup Granny Smith apples, peeled, cored, and diced
1 cup golden raisins

Preheat the oven at 375 degrees F.

Butter and lightly flour a tube cake pan, preferably a non-stick pan..

In a large bowl, cream together the sugar and butter. Add beaten egg and mix well. Stir in the mashed cooked beans and vanilla.

In another bowl, sift all of the dry ingredients together. Add the diced apple, raisins and chopped pecans to the flour mixture; stir to coat to prevent them from sinking to the bottom of the pan while baking. Add the flour mixture to the creamed sugar and butter mixture and stir to combine.

Spoon the batter into the buttered/floured tube pan (or you can use a bundt pan). Bake for 45 minutes. Remove the cake from the tube pan and place it on a cake plate to cool.

Top the cooled cake with your choice of frosting below:

(1) Sugar-Citrus Glaze: Combine 3/4 cup powdered confectioner's sugar with 1 to 2 tablespoons, as needed to thin, of lemon or lime juice and stir until blended. Dribble the glaze over the cooled cake.

Or (2) Pinto Bean icing:
1 pound powdered confectioner's sugar
1 tablespoon mashed cooked pinto beans
1 tablespoon vanilla
2 tablespoons whole milk or cream

Mix all ingredients until smooth. Spread over the cooled cake.