1/2 c. butter, softened
2 c. sugar
4 eggs
4 c. cooked pinto beans, drained and mashed
2 c. all-purpose flour, divided
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground cloves
1/8 tsp. nutmeg
1 tbsp. plus 1 tsp. vanilla extract
4 c. peeled, diced cooking apples
2 c. chopped pecans or walnuts
2 c. raisins
Sifted powdered sugar

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add pinto beans, beating well. Combine 1 1/2 cups flour, soda, salt, and spices; gradually add to bean mixture, beating well. Stir in vanilla.

Combine apples, pecans, and raisins; dredge in remaining 1/2 cup flour, and gently fold into batter.

Spoon batter into a greased and floured 10-inch bundt pan. (I use a 10-inch bundt pan and a 7x3x2 inch loaf pan as there was so much batter.) Bake at 375 degrees for 50-55 minutes for the loaf and 75 minutes for the bundt or until cake tests done. Cool in pan 10 minutes; remove from pan and let cool completely. Sprinkle top of cake with powdered sugar.