*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Very very good. A huge hit at a party -- almost everyone had a slice despite the abundance of other available dishes. No one could tell what the "special" ingredient was until many hints were made. I boiled pinto beans in just water until it had absorbed almost all the water and mashed roughly. I added dried pears to the mix and toasted walnuts. I replaced 1/4 cup of white flour with graham and used two egg whites instead of one. I made the glaze from a tablespoon of milk a cup of powdered sugar and some lemon and orange zest. I'm making another cake now but because I ran out of ingredients am substituting a lot. We'll see how it goes -- I'm replacing 1/2 cup of white raisins with guava fruit rolls half the flour with graham and 1/4 of of the pinto beans with azuki (red) beans. I also added a bit of nutmeg and more cloves to the recipe. Note that standard toothpick test does not work on this recipe because of the beans. I initially undercooked the cake and discovered that when I started cutting in. Bake for the full time even if the top starts to crack. I served the cake upside down -- the nice golden brown even surface was easier to glaze and so pretty.
This was the thickest cake batter I have ever seen. You can't pour it into the pan. You have to literally just take the spoon and dump it in. But it turned out well. It's a cross between a spice cake and a fruitcake both of which we like. It's not extremely sweet so if your looking for a cake recipe that's not too sweet this one should work for you. I will definitely make it again.
I was skeptical about a dessert using pinto beans but since I had a huge pot of cooked beans I decided to try this. It was great! I would definitely make this again. I used brown sugar instead of white and liked it very much.
This was 'okay'. The cake was not dense at all (see notes below). My nut bread has a much denser texture. However it doesn't raise noticeably in the baking so you end up with a bundt cake that is about 3" high. This tastes almost exactly like my apple cake though so not a recipe I'd add to my collection. For those who complained that the cake was a bit 'heavy' perhaps you used too many beans? The recipe calls for 2 cups pinto beans mashed (meaning you measure the beans first then mash them)...not 2 cups of mashed pinto beans. This will make a difference.
Excellent flavor!! You wouldn't know there were beans in this if someone didn't tell you first. I followed the recipe with the exception of raisins. I used prunes that I cut up really small. The flavor is like a spice cake (this actually reminded me of the Romanian Apple Cake from AR) I made my beans from scratch in the crock pot too. No salt no nothing just beans and water. Definite keeper! I'd love to tell people AFTER they ate it that they ate beans!! Thanks for this recipe.
I made this for the men at the group home I work at used beans I made from scratch (they get loads and loads of dry beans donated to them). I subbed 1 cup applesauce for the 2c apples and it turned out fine. This is a good recipe to use up those surplus beans and cans of applesauce that people on WIC or food donations end up with. BTW 2lb dried beans=4 batches of this cake.
To my amazement this is really good! Substituted brown for white sugar and did not have any appropriate nuts so I just left them out. Moist and very tasty-not even a little hint of bean smell or taste! My two teenage sons had a couple pieces and loved it no idea there was anything "special" about it. They have been sworn to secrecy until DH has some!
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