Protein Fruit Cake
A hearty, protein-packed fruit cake combining beans, apples, raisins, and warm spices, perfect for health-conscious individuals or those seeking a unique, flavorful dessert.
Ingredients
- 2 cups cooked pinto beans, well drained, mashed ⓘ
- 1 stick margarine, melted ⓘ
- 1 cup sugar ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 teaspoon allspice ⓘ
- 2 eggs ⓘ
- 1 cup sifted flour ⓘ
- 1/2 cup chopped nuts ⓘ
- 1 teaspoon soda ⓘ
- 1 teaspoon salt ⓘ
- 1 cup seedless raisins ⓘ
- 2 teaspoons vanilla ⓘ
- 2 cups finely chopped apples, peeled ⓘ
Instructions
- Soak the pinto beans overnight, then cook in water until tender enough to mash with a fork.
- Cream the melted margarine and sugar together.
- Add vanilla and eggs to the creamed mixture and beat in the mashed beans.
- Sift together the flour, cinnamon, allspice, soda, and salt, then stir into the bean mixture.
- Fold in the raisins, chopped apples, and chopped nuts.
- Pour the batter into a prepared baking dish and bake until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, try substituting half the sugar with brown sugar. If pinto beans are not available, black beans can work as a substitute. Make sure to mash the beans thoroughly to ensure a smooth texture. You can also add spices like nutmeg or cardamom for added warmth. This recipe is a great way to explore vegetarian recipes and add protein to your dessert.
Serving Suggestions
Serve the protein fruit cake warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Pink Cloud Punch for a festive gathering. You could also enjoy it alongside a cup of coffee or tea for a cozy afternoon snack.
Storage & Reheating
Store leftover protein fruit cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 20 seconds, or enjoy it cold for a refreshing treat. It also freezes well for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Protein Fruit Cake contains roughly 461 calories, with 9g protein, 85g carbohydrates, and 8g fat. It is an excellent source of vitamin C (28% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1062mg per serving (46% 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 for this recipe?
Yes, you can use canned pinto beans to save time. Just make sure to drain and rinse them well before mashing. This will help reduce the sodium content and ensure your cake stays moist.
Is it possible to make this cake gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Just ensure that the blend includes a binding agent like xanthan gum to maintain the cake's structure.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it after the 30-minute mark, as baking times may vary based on your oven and pan size.
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).