Baked Bean Cake or Muffins

 Recipe by: David

Ingredients:

1 cup raisins

1 cup boiling water

1 (19 ounce) can baked beans in tomato sauce

3 eggs

1 cup canola oil (I used 1/2 cup oil, 1/2 cup 

   unsweetened applesauce)

1 1/2 cups granulated sugar

3 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup pecans, chopped

1 teaspoon pure vanilla extract

Coconut Icing

1 cup granulated sugar

1/2 cup whipping cream

1/3 cup butter

1 cup shredded coconut

1 teaspoon pure vanilla extract

1/2 cup pecans, chopped

 

Directions:

Cake:

Place raisins in a bowl and pour boiling water over them, set aside.

In large mixing bowl, mash beans with a fork.

Add eggs, oil and sugar, beat well.

Combine flour, baking soda, baking powder, cinnamon and salt.

(I sometimes add a 1/2 tsp nutmeg, 1/4 tsp cloves to spice it up a little!).

Stir into bean mixture.

Drain raisins and reserve liquid.

Add raisins, nuts and vanilla to batter.

If batter is too thick, add a little of the raisin water, stirring to combine.

Pour mixture into a greased 13" x 9" baking pan.

Bake at 325 degrees for approximately an hour or until tester inserted in centre comes out clean.

Remove from oven and let cool in pan on rack.

Icing:

Combine sugar and cream in a heavy-bottomed saucepan over medium heat.

Bring to a boil, cook for 2 minutes.

Add butter, remove from heat and stir in nuts, coconut and vanilla.

Pour evenly over the cake, allow to cool before cutting.

Note: 

Edited to reduce 1 cup oil to 1/2 cup and 1/2 cup applesauce and reduced the sugar from 2 to 1 1/2 cups with good results. 

This recipe will makes 24 large muffins, baking time is 30 minutes.