Fiesta Bean Cake

1/2 cup butter or margarine
2 cups sugar
4 cups cooked pinto beans
4 eggs
2 cups flour
2 tsp. soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1/8 tsp. nutmeg
2 cups raisins
4 tsp. vanilla
2 cups chopped walnuts
4 cups peeled, diced cooking apples 

Pecans may be used in place of walnuts. Drain well, and mash pinto beans. Cream butter, gradually adding 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 adding to bean mixture, beating well. Stir in vanilla. Combine apples, walnuts (or pecans), and raisins; dredge in remaining 1/2 cup flour and gently fold into batter. Spoon batter into 10 inch bundt pan. Bake at 375 F. For 50 to 55 minutes, or until cake tests done. Cool in pan 10 minutes, remove from pan and let cool completely. Sprinkle top of cake with sifted powdered sugar.