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.