Mexican Bean Cake

Ingredients

some liquid saved from the cooking process to get the mixture moving
75 gr butter
150 gr sugar
1 egg
2 unseasoned pinto bean puree
9 gr vanilla extract
130 gr flour
5 gr baking soda
1 gr salt
3 gr cinnamon
1 gr allspice
170 gr raisins
65 gr nuts
300 gr icing sugar
260 gr beans
700 ml water for of beans
30 min until tender
1/4 at a time if you want a smooth puree
13 rectangular

Instructions

Mix icing sugar with enough milk or fruit juice to make a thin glaze; drizzle over the still-warm cake. Keep in the refrigerator. (My notes I would make this again but leave off the glaze as it is quite sweet.) Shared by Elizabeth Rodier, reposted Nov 93.