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So my lovely friend is into making some…interesting things…and baked bean cakes are a recent addition. Watch this space for spinach cake next!
Bear with me. I promise.
Through this recipe, if you’re anything like me, you’ll go through the following stages of “whaaaat am I doing?”, “whose silly idea was this?”, “woah this tastes kinda beany” but, I promise, you’ll end up wondering why you ever doubted your culinary creation!
Stick with it!
For the cake:
- 200 g raisins
- 240 ml boiling water
- 1 can of baked beans (with tomato sauce)
- 3 eggs
- 240 ml vegetable oil
- 225 g granulated sugar
- 450 g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 115 g pecan nuts
- 1 tsp vanilla extract
For the icing:
- 50 g butter/margarine
- 110 g icing sugar
- 1 cap full of milk (literally the lid of the milk carton filled with milk)
- A splash of vanilla extract
For the cake:
- Pre-heat oven to 160 degrees…
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