The first one is a Carrot Cake that I previously blogged here. It is Barry's favorite carrot cake as he hates dry cakes and this one is very nice and moist. It is very tasty with the nuts, raisins and pineapple added.
The other cake is a Sourdough Fiesta Cake that I found in my Sourdough Cookery cookbook by Rita Davenport. I was pleased to be able to use my own dehydrated beans and raisins from my garden as well as our own apples in this cake.
1/4 c butter, softened
1 c sugar
1/2 c milk
2 c mashed cooked pinto beans
1 tsp vanilla
1 c sourdough
1 c flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
2 c diced apples
1/2 c chopped nuts
1 c raisins
To make the beans, I soaked 2 cups of pinto beans overnight. I then drained them and cooked them in fresh water til they were tender. I then redrained them and mashed 2 cups of beans. I had 2 cups of beans left over that I will use when I make refried beans later this week. I now know that you only have to soak half of what the recipe needs as the beans double in size.
Beat together butter, sugar and egg. Add milk, vanilla and beans. Mix in the sourdough.
Combine dry ingredients and add to mixture. Stir in nuts, raisins and apples.
Pour into a greased bundt pan and bake at 375°F for 45 minutes.
Cool in pan for 5 minutes.
Remove from pan and glaze when cool.
1 c icing sugar
1 tsp vanilla
2 Tbsp milk
Blend all ingredients and drizzle onto cake.
I found the cake to be nice and moist. Usually when you bake with apples, the standard spices seem to be cinnamon and nutmeg. Using cloves and allspice gives it a different and pleasing taste. The pinto beans are not noticeable but add hidden protein to the cake. Enjoy!
Try one of these or take a look at the blogs below for other sourdough cakes.