Ingredients

1/3 C. butter or margarine
3/4 C. sugar
1 egg
2 C. unseasoned pinto bean puree
2 tsp. vanilla extract
1 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
2 C. peeled and diced apple
1 C. raisins
1/2 C. chopped nuts
1 1/2 C. icing sugar (optional)
Milk or fruit juice

Cooking Instructions

Bean puree: Start with 1 C. 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 C. of cold water for each C. 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 minutes, reduce heat and simmer for about 30 minute until tender. Drain. Remove lima bean skins and discard any hard beans. Grind through a food mill, 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 C. 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 350 degrees. 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 for 35-45 minutes 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 tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)