Ingredients
- 30 min until tender
- 13 rectangular (pan)
- 2 unseasoned pinto bean puree
- 1 egg
- 1/4 at a time if you want a smooth puree (very)
- 3 cup water for of beans (cold)
- 1 1/2 c icing sugar
- 1 cup beans (dried)
- 1 c raisins
- 3/4 c sugar
- 1 c flour
- 3/8 c butter
- 1/2 c nuts (chopped)
- 2 ts vanilla extract
- 1 ts baking soda
- 1 ts cinnamon (ground)
- 1/2 ts allspice (ground)
- 1/2 ts salt
- some liquid saved from the cooking process to get the mixture moving
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.
