Mexican Bean Cake

Ingredients

some liquid saved from the cooking process to get the mixture moving
3/8 c butter
3/4 c sugar
1 egg
2 unseasoned pinto bean puree
2 ts vanilla extract
1 c flour
1 ts baking soda
1/2 ts salt
1 ts cinnamon
1/2 ts allspice
1 c raisins
1/2 c nuts
1 1/2 c icing sugar
1 cup beans
3 cup 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.