Apple-Bean Cake with Warm Cranberry Sauce

[Kitchen Witch]

Apple-Bean Cake with Warm Cranberry Sauce


1 1/2 cups white pea beans -- soaked and cooked
OR
1 1/2 cups canned pea beans -- drained and rinsed.
1/2 cup apple juice
1 cup vegetable oil
3 eggs
2 teaspoons vanilla
1 1/2 cups cooking apples -- peeled and grated
1 1/2 cups brown sugar
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 cup chopped pecans

WARM CRANBERRY SAUCE
Zest and juice of two oranges
1/2 cup water
1/2 cup white sugar
2 cups cranberries
2 tablespoons corn starch
1/4 cup water

Preheat oven to 350 degrees F (180 degrees C).

In a food processor or blender, purée beans with juice until smooth. Transfer purée to a large mixing bowl and stir in eggs, vanilla, apples and oil. Add sugar and mix well. Combine remaining dry ingredients together and gently fold into wet ingredients. Pour into a greased bundt pan. Bake for 40-50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and cool for 15 minutes. Turn out of pan and allow cake to cool to room temperature.

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Warm Cranberry Sauce

In a medium-sized saucepan over medium heat, combine juice, zest and water, When hot, add sugar and cranberries. Dissolve the cornstarch in 1/4 cup (50 ml) of water and add to saucepan. Simmer over low heat for one minute, stirring gently. Remove from heat. Do not overcook or use high heat. Serve (warm) sauce over slices of Apple Bean Cake and garnish with whipped cream if desired.




Yield:
"1 cake"


NOTES : To lower the fat content of this recipe, substitute 1 cup of vegetable oil with 1/2 cup of vegetable oil and 1/2 cup of apple sauce!