For an extra layer of flavor, consider adding a cream cheese frosting or a dusting of powdered sugar. Toasting the pecans before chopping enhances their nutty flavor. Ensure the pinto beans are thoroughly mashed for a smooth cake texture. If you don't have golden raisins, regular raisins work just as well. Feel free to experiment with different spices, such as nutmeg or cardamom, to customize the flavor profile.
Pinto Bean Cake
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING14 People
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VIEWS121
Prepare to astound your guests with this exquisitely spiced cake, where the humble pinto bean takes center stage. Adorned with glistening candied cherries and crunchy pecans, it's a symphony of flavors and textures that will redefine your perception of cake.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol22 mg
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Fiber4 g
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Protein4 g
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Saturated Fat3 g
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Sodium203 mg
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Sugar23 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 375°F (190°C). Generously grease and lightly flour a 9- or 10-inch Bundt pan. This ensures the cake releases cleanly. (5 minutes)
02 Step
Recipe View In a large bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air, creating a tender crumb. Add the beaten egg and mix until well combined. Stir in the mashed pinto beans and vanilla extract until evenly distributed. (10 minutes)
03 Step
Recipe View In a separate bowl, sift together the flour, baking soda, salt, cinnamon, cloves, and allspice. This ensures even distribution of the spices. Add the chopped pecans, golden raisins, and diced apple to the flour mixture. Toss gently to coat the fruit and nuts with flour. This prevents them from sinking to the bottom of the cake. (8 minutes)
04 Step
Recipe View Gradually add the flour mixture to the creamed mixture, mixing until just combined. Be careful not to overmix, as this can result in a tough cake. Pour the batter into the prepared Bundt pan, spreading evenly. (5 minutes)
05 Step
Recipe View Bake in the preheated oven for 45 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (55 minutes)
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Estella Leannon
Apr 28, 2025I was skeptical about the pinto beans, but this cake is amazing! So moist and flavorful.
Triston Littel
Aug 21, 2024This recipe is a keeper! Thank you for sharing.
Ferne Casper
Jul 16, 2024I added a cream cheese frosting, and it was the perfect complement to the spice cake.
Marlin Pfeffer
Jul 15, 2024My family devoured this cake! They had no idea it was made with beans.
Liliana Moen
Jun 28, 2024The spices are perfectly balanced. I'll definitely be making this again.