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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup butter or margarine, softened |
2 cups sugar |
4 eggs |
4 cups cooked pinto beans, drained and mashed |
2 cups all-purpose flour, divided |
2 teaspoons baking soda |
1 teaspoon salt |
2 teaspoons ground cinnamon |
1 teaspoon ground allspice |
1 teaspoon ground cloves |
1/3 teaspoon nutmeg |
1 tablespoon plus 1 teaspoon vanilla extract |
4 cups peeled, diced cooking apples |
2 cups chopped pecans or walnuts |
2 cups raisins |
sifted powdered sugar |
Directions:
1. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add pinto beans, beating well. Combine 1 1/2 cups flour, soda, salt, and spices; gradually add to bean mixture, beating well. Stir in vanilla.
2. Combine apples, pecans, and raisins; dredge in remaining 1/2 cup flour, and gently fold into batter.
3. Spoon batter into a greased and floured 10-inch Bundt pan. Bake at 375° for 50 to 55 minutes or until cake tests done. Cool in pan 10 minutes; remove from pan, and let cool completely. Sprinkle top of cake with powdered sugar.
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