Awhile back, my mom took me to the mall food court where her posse hangs out. There was a square dance going on – and you should’ve seen these seniors cutting a rug! I even noticed a pair getting frisky in the corner. My mom said they were just sharing a piece of Freedent, but I have my doubts.
This week’s recipe was given to me by my mom’s friend Mia, who, at 96, is still going strong. (The preservatives in caker food mean we’re always the last ones standing.) Mia says Pork n’ Beans Bread is a family favourite and while I admit that the idea of eating pureed pork was troublesome, I’m happy to report that it’s moist (thanks, cup of oil!) and delicious. Like a soft spice cake. Only better. Because it’s got fibre. And, uh, pork.
Speaking of fibre, there ain’t none in Italy. Which explains my pinched expression during my recent visit there. Come back Friday for my “Caker in Itlee” investigative report. Let’s just say the Ragu’s about to hit the fan.
Thanks, Mia! See you on the dance floor.
15-ounce can pork and beans
4 eggs, beaten
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons cinnamon
1 cup chopped pecans or walnuts
3 cups flour
Spray two 9”x 5”x 3” loaf pans with Pam. Don’t drain pork and beans. Put in a food processor or blender and process them until they’re pureed smooth with no lumps. Place beaten eggs in large bowl. Stir in pureed pork and beans and mix well. Add vegetable oil and vanilla. Mix well. Add sugar, then mix in baking soda, baking powder, salt and cinnamon. Stir. Stir in chopped nuts. Add flour, 1 cup at a time, stirring after each addition. Spoon half of batter in one loaf pan and other half in second loaf pan. Bake at 350° for about 1 hour.
Source: Caker Mia