1 stick butter
1 (15 1/2 oz.) can pinto beans, drained (reserve liquid)
2 eggs
1 c. self-rising flour
1/2 tsp. salt
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 c. nuts
1 1/2 c. sugar
1/2 tsp. nutmeg
1/2 tsp. allspice
3 c. raw apples, diced
1 c. raisins
1 tsp. vanilla
Frosting (recipe follows)

Grease and lightly flour a 9 x 13 x 2 inch pan. Preheat oven to 350 degrees. Cream butter. Add sugar and beat until creamy. Drain beans, reserving liquid. Place beans in blender and process until smooth. Add to butter mixture along with eggs. Beat until well blended. Sift together the flour, salt, soda, cinnamon, nutmeg, and allspice. Add to creamed mixture. Mix until blended. Stir in apples, raisins, vanilla, and nuts. Mix well. Pour into prepared pan. Bake 40 minutes or until cake tester inserted near center comes out clean. Makes 12 to 15 servings.

PINTO BEAN ICING:

1 lb. box confectioners' sugar
1 tsp. vanilla
1 tbsp. bean juice
1 stick butter
1 to 2 tbsp. milk

Combine all ingredients. Beat until smooth and creamy. Spread over cooled cake.