Mexican Bean Cake

“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
soaking water.

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 9×13 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.