1/3 cup butter or margarine
3/4 cup sugar
1 egg
2 cup unseasoned pinto bean puree*
2 tsp vanilla extract
1 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
2 cup peeled and diced apple
1 cup raisins
1/2 cup chopped nuts
1 1/2 cup icing sugar (optional)
1 milk or fruit juice
A Recipe for
Mexican Bean Cake
He who lives by the sword eats with bloody hands. |
| Anonymous |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
This Recipe for Mexican Bean Cake is one of thousands in the Recipes-to-go Bean Cookbook.
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
If you enjoy this Mexican Bean Cake Recipe - you should enjoy the recipe collections you can find on the websites below:
Herb Tip |
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
This is a recipe for Mexican Bean Cake from the recipe cookbook of Recipes-to-go (Bean)
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
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 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.
Serves: 24
Mexican Bean Cake Recipe brought to you by Recipes To-Go