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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.
- 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
Cream Cheese Frosting
- 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
- For cake: Preheat oven to 350°; grease and flour a 10-cup bundt pan and set aside.
- 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.
- 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.
- Pour batter into bundt pan and bake for 45 to 55 minutes or until cake tests done with a toothpick inserted in the middle.
- 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.
- 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.
- Frost cooled cake.
Fantastic! Moist spice cake with a wonderful cream cheese frosting. No one would ever guess the secret ingredient. I've had this unusual recipe in my Try in the Near Future cookbook for a long time and am glad to have finally made it. The whole family loved it! Thanks for sharing your recipe!