Mom'S Pinto Bean Cake
A moist, spiced bean cake infused with apples, raisins, and nuts, perfect for dessert or tea time, offering a unique blend of flavors and textures.
Ingredients
Instructions
- Grease and flour a large tube pan or 2 loaf pans. Preheat oven to 350°F (175°C).
- Cream together the sugar, vegetable oil, egg, and mashed pinto beans in a large bowl until thoroughly blended.
- In a separate bowl, sift together the flour, soda, salt, cloves, allspice, and nutmeg.
- Gradually add the dry ingredients to the bean mixture, beating well each time.
- Fold in the chopped apples, raisins, and chopped nuts.
- Pour the batter into the prepared pan or pans.
- Bake in the preheated oven for 1 hour and 15 minutes, or until done.
Tips & Substitutions
For a lighter texture, consider using egg whites instead of a whole egg. You can substitute half of the sugar with applesauce for a healthier option. If you don't have pinto beans, any other cooked beans will work, but they may alter the flavor slightly. Ensure the apples are tart for a nice contrast to the sweetness. For a spiced twist, try adding a pinch of cayenne pepper.
Serving Suggestions
This cake is fantastic on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Kristina'S Favorite Vegetable Dip for a balanced meal. Consider serving alongside a fresh fruit salad to lighten the dessert. A warm cup of spiced tea complements the flavors nicely.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds or until heated through. This cake also freezes well; wrap tightly and freeze for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Pinto Bean Cake contains roughly 1523 calories, with 26g protein, 277g carbohydrates, and 71g fat. It is an excellent source of dietary fiber (258% of the Daily Value), iron (149% of the Daily Value), and calcium (138% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned pinto beans instead of cooking them from scratch?
Yes, you can use canned pinto beans. Just make sure to rinse and drain them well before mashing. This saves time and still provides the same texture and flavor. Adjust the sugar if the canned beans are sweetened.
What can I substitute for the chopped nuts?
If you have nut allergies or prefer not to use nuts, you can substitute with seeds like sunflower or pumpkin seeds for a similar crunch. Alternatively, omit them completely; the cake will still be delicious!
Can I reduce the sugar in this recipe?
Absolutely! You can reduce the sugar by up to a third without significantly affecting the texture. Consider using natural sweeteners like honey or maple syrup, but adjust the liquid content slightly to maintain batter consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).