Pork-n-Beans Cake

Pork-n-Beans Cake

Ingredients

• For the cake batter:

• 1 cup (200 g) granulated sugar  
• 1 cup (240 g) canned pork and beans (drained, sauce reserved)  
• 1/2 cup (115 g) unsalted butter, softened  
• 2 large eggs  
• 1 1/2 cups (190 g) all-purpose flour  
• 1 teaspoon baking soda  
• 1/2 teaspoon baking powder  
• 1/2 teaspoon salt  
• 1 teaspoon vanilla extract  
• 1/2 teaspoon ground cinnamon  
• 1/2 cup (120 ml) reserved bean sauce or milk  

• For the glaze:

• 1/2 cup (100 g) brown sugar  
• 1/4 cup (60 g) butter  
• 2 tablespoons (30 ml) milk  
• 1/2 teaspoon vanilla extract  

Instructions

Preheat your oven to 180°C (350°F) and grease a standard loaf pan or an 8-inch round cake pan. Set it aside.

Place the pork and beans in a bowl and mash them thoroughly until mostly smooth. You want a soft paste with only tiny bits remaining so it blends seamlessly into the batter.

In a separate mixing bowl, cream the butter and sugar together until light and fluffy. This step helps create a soft texture, so take your time until the mixture looks pale and airy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients into the creamed mixture, alternating with the reserved bean sauce or milk. Stir gently until just combined.

Fold in the mashed pork and beans, mixing until evenly distributed. The batter may look unusual, but it bakes into a surprisingly moist and tender cake.

Pour the batter into your prepared pan and smooth the top. Bake for about 30–35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the glaze by melting the butter in a small saucepan over medium heat. Stir in the brown sugar and milk, letting it simmer gently for a few minutes until slightly thickened. Remove from heat and stir in the vanilla.

Once the cake comes out of the oven, allow it to cool slightly, then pour the warm glaze over the top so it soaks in beautifully.

Let the cake settle for a bit before slicing. The result is a rich, moist cake with a subtle sweetness and a unique depth of flavor that no one will guess comes from pork and beans.