Pinto Bean Cake

Description
This is a dense, moist cake with a surprisingly good taste. Because it is an exception to low-fat guidelines, include it only on special occasions.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: The UCSD Healthy Diet For Diabetes, by Susan Algert, MS, RD, Barbara Grasse, RD, CDE, and Annie Durning, MS, RD, ©1990 by Regents of The University of California.
 * Makes 12 Servings

Ingredients

 * ¼ cup fructose (granulated)
 * ½ cup margarine, softened
 * 2 eggs
 * 2 cups cooked and mashed pinto beans
 * 1 cup all-purpose flour
 * 1 tsp baking soda
 * 1 tsp cinnamon
 * ½ tsp ground cloves
 * ½ tsp allspice
 * 2 cups diced apples
 * ¾ cup raisins
 * ¼ cup chopped walnuts
 * 2 tsp vanilla

Directions

 * 1) Preheat oven to 375°F.
 * 2) Lightly oil a 10-inch angel food cake or bundt pan with nonstick cooking spray; set aside.
 * 3) With an electric mixer or food processor, cream fructose and margarine until smooth.
 * 4) Stir in eggs and beans.
 * 5) Sift all dry ingredients together and add to sugar mixture.
 * 6) Add apples, raisins, nuts, and vanilla.
 * 7) Pour into pan and bake for 45 minutes or until done.

Nutritional Information
Per Serving:
 * 210 calories | 10g Total Fat | 46mg Cholesterol | 113mg Sodium | 60mg Potassium | 6g Protein | 25g Carbs | 3g Fiber
 * Exchanges: 1½ starch | 2 fats