Mexican Bean Cake

Yields:	24 servings
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BEAN PUREE Start with 1 cup of dried beans or a bit more if using large white limas and you plan to take off the skins.

Extra bean puree may be frozen-it looks like mashed potato.

Quick Soak - Wash beans, use 3 cups of cold water for each cup of beans and bring slowly to a boil.

Boil gently for 2 minutes.

Remove from heat, cover and let stand for 1 hour.

Drain off soaking water.

Cover with fresh cold water, bring to a boil for 10 min, reduce heat and simmer about 30 min until tender.

Drain. Remove lima bean skins and discard any hard beans.

Grind through a foodmill, puree in a blender or food processor.

You may have to add a bit of liquid saved from the cooking process to get the mixture moving.

Force the puree through a sieve about 1/4 cup at a time if you want a very smooth puree.

Puree only keeps a day or two in fridge so freeze any that you are not going to use for the recipe.

Preheat oven to 350F.

Grease and flour the bottom only of a 9x13 inch rectangular pan.

Cream butter with sugar.

Add egg and beat well. Blend in bean puree and vanilla.

In a separate bowl, combine flour, baking soda, salt, and spices.

Mix with the apple, raisins, and nuts.

Add dry ingredients and fruit to creamed mixture and blend well.

Pour batter into prepared pan and bake 35-45 min or until cake tests done when tried with a toothpick.

Mix icing sugar with enough milk or fruit juice to make a thin glaze; drizzle over the still-warm cake.

Keep in the refrigerator.

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Reviewed by bunonthehead235