This is my all-time favorite bean cake. It is rich, moist and tasty. Serve it topped with either Orange Glaze or Cream Cheese Icing. Either one will make this a delicious dessert that your family will ask for again and again.
Ingredients:
2 C (480 ml) flour
1½ C (360 ml) sugar
1 Tbsp baking powder
1 C (240 ml) buttermilk
1 C (240 ml) pinto beans, mashed
1 C (240 ml) vegetable oil
½ C (120 ml) chopped pecans
3 eggs
1 tsp cinnamon
1 tsp allspice
1 tsp salt
Orange glaze
½ C (120 ml) orange juice
½ C (120 ml) sugar
1 Tbsp white corn syrup
1 Tbsp grated orange zest
3 C powdered sugar
–OR–
Cream Cheese Icing
8 oz (225 g) package of cream cheese, softened
¼ C (125 g) butter, softened
2 tsp Vanilla
2/3 – 1 lb (310-450 g) powdered sugar
Directions:
Beat together buttermilk, beans, oil and eggs. Sift dry ingredients together. Mix dry ingredients and pecans in with the bean mixture. Pour into a greased 9” X 13” (23 X 33 cm). Bake at 400° (200° C) for 30 minutes. Cool before icing.
To make the orange glaze, boil all ingredients except for powdered sugar for 10 minutes. Remove from heat and add 3 C powdered sugar. Add a little milk if needed to make spreading easy.
To make Cream Cheese Icing, blend butter, cream cheese and vanilla together. Add powdered sugar and beat to a smooth, cream consistency.
