2 c. drained, cooked pinto beans
1/4 c. bean liquid
1/2 c. butter, softened
2/3 c. sugar
1 egg
2 tsp. vanilla extract
1 c. whole wheat flour
1/2 c. instant nonfat dry milk powder
1 1/2 tsp. baking powder
1 tsp. each cinnamon & allspice
1 c. raisins
1/2 c. chopped walnuts

Mash beans with bean liquid in bowl until smooth; set aside. Cream butter and sugar in bowl until light and fluffy. Add egg, vanilla and beans; mix well. Add mixture of dry ingredients; mix well. Fold in raisins and walnuts.

Pour into 9 inch square baking pan sprayed with nonstick cooking spray. Bake at 350 degrees for 1 hour or until cakes tests done. Cool on wire rack. Garnish with sprinkle of confectioners' sugar. Yield: 20 servings.