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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 16 |
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I know it's an odd ingredient for a cake but the pureed pork and beans add a nice flavor, additional sweetness and keep the cake moist. I found this in the 'Swap Shop' column of the Chicago Sun-Times. Ingredients:
2 cups sugar |
2 cups flour |
2 teaspoons baking soda |
2 teaspoons cinnamon |
1/2 teaspoon salt |
1 cup oil |
4 eggs |
1 (16 ounce) can pork and beans |
1 (8 ounce) can crushed pineapple, drained |
1/4 cup margarine, softened |
1 (8 ounce) package cream cheese, softened |
2 teaspoons vanilla extract |
2 tablespoons milk |
3 3/4 cups confectioners' sugar |
Directions:
1. For cake: Preheat oven to 350°; grease and flour a 10-cup bundt pan and set aside.
2. In a large bowl of an electric mixer, sift together sugar, flour, baking soda, cinnamon and salt; add oil and eggs and mix on medium speed until combined, about 2 minutes.
3. Place pork and beans in a blender or food processor and puree until smooth; add pureed beans to batter along with pineapple and mix on medium speed until smooth, about 2 minutes.
4. Pour batter into bundt pan and bake for 45 to 55 minutes or until cake tests done with a toothpick inserted in the middle.
5. Remove pan from oven and cool cake in the pan on a wire rack for 20 minutes; loosen edges of cake from pan and turn out on wire rack to cool completely.
6. For frosting: In a large bowl of an electric mixer, combine margarine, cream cheese, vanilla and milk; beat on medium speed until smooth, about 4 minutes; slowly add confectioners' sugar and continue to beat until smooth, about 3 minutes.
7. Frost cooled cake.
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