|1 1/2 cups||WHITE PEA BEANS, soaked and cooked or canned in water, drained and rinsed||350 mL|
|1/2 cup||apple juice||125 mL|
|1 cup||vegetable oil||250 mL|
|2 tsp||vanilla||10 mL|
|1 1/2 cups||cooking apples, peeled and grated||350 mL|
|1 1/2 cups||brown sugar||350 mL|
|3 cups||all-purpose flour||750 mL|
|2 tsp||baking soda||10 mL|
|1 tsp||cinnamon||5 mL|
|1/2 tsp||nutmeg||2 mL|
|1/2 tsp||ground cloves||2 mL|
|1/4 cup||chopped pecans||50 mL|
|Warm Cranberry Sauce:|
|2||zest and juice of oranges||2|
|1/2 cup||water||125 mL|
|1/2 cup||white sugar||125 mL|
|2 cups||cranberries||250 mL|
|2 tbsp||cornstarch||25 mL|
|1/4 cup||water||50 mL|
Preheat oven to 350°F (180°C).
In a food processor or blender, puree beans with juice until smooth. Transfer puree to a large mixing bowl and stir in eggs, vanilla, apples and oil. Add sugar and mix well. Combine remaining dry ingredients together and gently fold into wet ingredients. Pour into a greased bundt pan. Bake for 40-50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and cool for 15 minutes. Turn out of pan and allow cake to cool to room temperature. To lower the fat content of this recipe, substitute 1 cup of vegetable oil with 1/2 cup of vegetable oil and 1/2 cup of apple sauce!
Try muffins instead!
Warm Cranberry Sauce:
In a medium-sized saucepan over medium heat, combine juice, zest and water. When hot, add sugar and cranberries. Dissolve the cornstarch in 1/4 cup (50 mL) of water and add to saucepan. Simmer over low heat for one minute, stirring gently. Remove from heat. Do not overcook or use high heat. Serve (warm) sauce over slices of Apple Bean Cake and garnish with whipped cream if desired.
Canned beans in water or sauce are already cooked and therefore only need to be reheated.