Pinto Bean Cake

Pinto Bean Cake Recipe - Delicious and Wholesome Dessert

Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 10

Introduction

Pinto Bean Cake is a unique and delicious dessert that incorporates the nutritious pinto bean into a sweet treat. This cake is perfect for those looking to add more fiber and protein to their diet while satisfying their sweet tooth.

History

Pinto Bean Cake has its roots in traditional Southern cooking, where beans are often used in both savory and sweet dishes. The addition of beans to cakes and desserts dates back to the Great Depression when ingredients were scarce, and cooks had to get creative with what they had on hand.

Ingredients

0.25 cup of granulated fructose
0.5 cup of softened margarine
2 eggs
2 cups of cooked and mashed pinto beans
1 cup of all-purpose flour
1 tsp of baking soda
1 tsp of cinnamon
0.5 tsp of ground cloves
0.5 tsp of allspice
2 cups of diced apples
0.75 cup of raisins
0.25 cup of chopped walnuts
2 tsp of vanilla

How to prepare

Preheat the oven to 375°F (191°C).
Lightly grease a 10-inch angel food cake or bundt pan with nonstick cooking spray; set it aside.
Using an electric mixer or food processor, cream together the fructose and margarine until smooth.
Stir in the eggs and beans.
Sift all the dry ingredients together and add them to the sugar mixture.
Add the apples, raisins, nuts, and vanilla.
Pour the mixture into the pan and bake for 45 minutes or until it is done.

Variations

Try adding different fruits such as peaches or berries for a twist on the classic recipe.
Experiment with different nuts such as pecans or almonds for added flavor and texture.

Cooking Tips & Tricks

Make sure to thoroughly mash the cooked pinto beans to ensure a smooth texture in the cake.

- Be sure to cream the fructose and margarine together well to create a light and fluffy cake.

- Do not overmix the batter once the dry ingredients are added to prevent a tough cake.

- Check the cake for doneness by inserting a toothpick into the center - if it comes out clean, the cake is ready.

Serving Suggestions

Pinto Bean Cake can be served warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Be sure to properly cream the fructose and margarine to create a light and airy cake.

- Folding in the dry ingredients gently will help prevent the cake from becoming tough.

Ingredient Substitutions

If you don't have pinto beans, you can use black beans or kidney beans as a substitute.

- You can use brown sugar or honey instead of fructose for a different flavor profile.

Make Ahead Tips

Pinto Bean Cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Serve Pinto Bean Cake on a decorative cake stand or plate, dusted with powdered sugar for a simple and elegant presentation.

Pairing Recommendations

Pinto Bean Cake pairs well with a hot cup of coffee or tea for a cozy and satisfying dessert experience.

Storage and Reheating Instructions

Store any leftover Pinto Bean Cake in the refrigerator for up to 5 days. To reheat, simply microwave individual slices for 20-30 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of Pinto Bean Cake contains approximately 250 calories.

Carbohydrates

Each serving of Pinto Bean Cake contains approximately 30 grams of carbohydrates.

Fats

Each serving of Pinto Bean Cake contains approximately 10 grams of fat.

Proteins

Each serving of Pinto Bean Cake contains approximately 5 grams of protein.

Vitamins and minerals

Pinto Bean Cake is a good source of iron, potassium, and vitamin C.

Alergens

Pinto Bean Cake contains eggs, nuts, and wheat (from the flour) and may not be suitable for those with allergies to these ingredients.

Summary

Pinto Bean Cake is a nutritious dessert option that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Pinto Bean Cake is a unique and flavorful dessert that combines the goodness of pinto beans with the sweetness of apples, raisins, and nuts. This cake is a great way to add more fiber and protein to your diet while enjoying a delicious treat.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Pinto Bean Cake. It was many years ago, when I was just a young girl living on my family's farm in the countryside. My grandmother, who was known for her delicious home-cooked meals, had invited some of her friends over for a dinner party. I remember helping her in the kitchen, watching her work her magic with pots and pans, creating dishes that were as beautiful as they were tasty.

As the evening progressed, one of her friends, Mrs. Jenkins, brought out a dessert that caught my eye. It was a simple-looking cake, but the smell that wafted from it was heavenly. Mrs. Jenkins noticed my interest and offered me a slice. I took a bite, and I was immediately hooked. The cake was moist, rich, and bursting with flavor. I had never tasted anything like it before.

I begged Mrs. Jenkins for the recipe, but she just smiled and told me that it was a family secret. However, she did offer to teach me how to make it. I was overjoyed, and I spent the next few hours in her kitchen, learning the ins and outs of making Pinto Bean Cake.

The secret, she told me, was in the beans. Pinto beans, when cooked and blended into a paste, added a unique texture and richness to the cake that was unparalleled. Mrs. Jenkins also added a hint of cinnamon and nutmeg, which enhanced the flavor even more. It was a simple recipe, but one that required patience and skill to perfect.

I practiced making Pinto Bean Cake every chance I got, and soon, I was able to recreate Mrs. Jenkins' masterpiece in my own kitchen. My family and friends were amazed at the unique flavor and texture of the cake, and it quickly became a favorite at gatherings and celebrations.

Over the years, I have continued to refine and tweak the recipe, adding my own personal touches and experimenting with different variations. I have shared it with friends, neighbors, and even strangers who have become friends after tasting a slice of my Pinto Bean Cake.

The recipe has become a part of my culinary repertoire, a treasured piece of my family's history that I am proud to pass down to future generations. I can still remember the look of delight on my grandchildren's faces as they take their first bite of the cake, their eyes widening in surprise at the unexpected flavor.

As I sit here in my kitchen, surrounded by the comforting smells of cinnamon and nutmeg, I can't help but feel grateful for the day I discovered the recipe for Pinto Bean Cake. It has brought me joy, memories, and a sense of connection to the past that I will always cherish. And as long as I have my trusty old recipe card and a bag of pinto beans in my pantry, I know that I will always be able to whip up a delicious and unforgettable dessert for those I love.