Mexican Bean Cake

Directions

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 purée 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, purée 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 purée through a sieve about ¼ cup at a time if you want a very smooth puree.

Purée only keeps a day or two in fridge so freeze any that you are not going to use for the recipe.

Preheat oven to 350℉ (180℃).

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 purée 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 to 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.