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)
- 700 ml water for of beans (cold)
- 300 gr icing sugar
- 260 gr beans (dried)
- 170 gr raisins
- 150 gr sugar
- 130 gr flour
- 75 gr butter
- 65 gr nuts (chopped)
- 9 gr vanilla extract
- 5 gr baking soda
- 3 gr cinnamon (ground)
- 1 gr allspice (ground)
- 1 gr 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.
