If making again, I'd probably just use white bean flour and worry less about the amount of cherries/liquid I was adding. I could probably get away with adding more cherries if using bean flour.
Here is how I made it (hopefully I correctly remember my changes. :)
- 2 cups flour (I did use 1 3/4 white and 1/4 wheat)
- 1 1/4 cups sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup white bean puree (see below for a quick way to make bean puree from dry beans, or puree canned white beans, or use butter)
- 3 Tablespoons powdered milk
- 1 teaspoon vanilla
- 2 eggs
- 2 cups frozen cherries, defrosted and pureed to make about 1 cup puree.
- Preheat oven to 350
- In a large bowl, mix flour, sugar, baking powder, salt, and powdered milk.
- Add bean puree, vanilla, eggs and cherries. Beat until well mixed.
- Pour batter into 2 8 or 9 inch round cake pans. Bake 30-40 minutes or until toothpick comes out clean. (I was not a good timer here. Forgot to set it at the beginning - sorry.)
- Cool and frost.
I made frosting using the following
- 1 8 oz package cream cheese
- 1/4 cup cherries, defrosted, juice poured off, then pureed
- 1/4 teaspoon almond extract
- 3-4 cups powdered sugar
- Cream all ingredients together in a bowl.
How to make bean puree from dried beans -This info comes from the book Country beans by Rita Bingham.
1 cup whole beans = about 1 1/8 cups bean flour
1 cup water + 1/2 cup bean flour = 1 cup "instant mashed beans"
2 cups water + 3/4 cups bean flour = 2 1/2 cups fluffy mashed beans
- Bring 1 cup water to a boil then whisk in 1 cup bean flour mixed with 1 cup cool water. Cook and stir for 1 minute until mixture thickens. Reduce heat to medium low, cover and cook 4 minutes more stirring occasionally.
- Use as oil replacement in recipes or even as refried beans - adding salt and spices of course.
Of course you can just take a can of beans and puree them to get bean puree, but this isn't super time consuming or anything and it is a way to use dried beans. (More on beans coming soon.)