Ingredients

1 C. sugar
1/4 C. butter
1 egg, beaten
2 C. cooked pinto beans, mashed
1 tsp. vanilla
1 C. flour
1 tsp. baking soda
1 C. golden raisins
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. powdered cloves
1/2 tsp. powdered allspice
1/2 C. chopped pecans
2 C. diced raw apples
Bean Case Icing:
1 pound confectioner’s sugar
1/2 C. bean soup
1 tsp. vanilla
1 tsp. milk

Cooking Instructions

Heat oven to 375 degrees. Grease a tube pan. Cream sugar and butter together. Add beaten egg and mix well. Stir in mashed cooked beans and vanilla. Sift all dry ingredients together. Add fruits and nuts to flour mixture, and stir to coat. Now add all to creamed mixture. Pour mixture into well- greased tube pan (or you can use a greased bundt pan). Bake at 375 degrees for 45 minutes. You can make a thin confectioner’s sugar icing to dribble over top. Decorate with candied cherries and pecan halves, if desired. Bean Case Icing: Mix all ingredients until smooth. Spread over cooked cake.
 
 
"And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)