Baked Beans Cake

Ingredients

1     cup (250 mL) raisins
1     cup (250 mL) boiling water
1     (19 oz/540 mL) can baked beans
3     eggs
1     cup (250 mL) canola oil
2     cups (500 mL) granulated sugar
2     cups (500 mL) all-purpose flour
1     teaspoon (5 mL) baking soda
1/2    teaspoon (2 mL) baking powder
1     teaspoon (5 mL) ground cinnamon
1/2    teaspoon (2 mL) salt
1     cup (250 mL) chopped pecans or walnuts
1     teaspoon (5 mL) vanilla

Coconut Icing:
1     cup (250 mL) granulated sugar
1/2    cup (125 mL) whipping cream
1/3     cup (75 mL) butter
1    cup (250 mL) shredded coconut
1     teaspoon (5 mL) vanilla
1/2    cup (125 mL) chopped pecans or walnuts (optional)

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, canola oil and sugar; beat well. Combine flour, baking soda, baking powder, cinnamon and salt; stir into bean mixture. Drain raisins and reserve liquid. Add raisins, chopped 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-inch (33 x 23 cm) baking pan. Bake at 325°F (160°C) for 1 hour or until tester inserted in centre comes out clean. Remove from oven and let cool in pan on a rack. Makes 12 to 15 servings.

Icing: Combine sugar and cream. Bring to a boil in a heavy-bottomed saucepan over medium heat. Boil for 2 minutes. Add butter, remove from heat, and stir in coconut, vanilla, and nuts, if using. Pour evenly over cake and allow to cool before cutting.

Baked Beans Cake

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