Rita Bingham's NAVY BEAN BUNDT CAKE--Adrianne Saxton

INGREDIENTS
1 2/3 cup cooked navy beans
1 cup butter (softened)
1 cup sugar
2/3 cup brown sugar (firmly packed)
1 tbsp. vanilla
2 eggs
2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. nutmeg
1 tsp. salt
2 tsp. cinnamon
1/3 cup evaporated milk
1/3 cup water
1/2 cup chopped pecans or walnuts, optional

Puree beans in blender or mash with fork. (May add 2-3 Tbsp cooking liquid to help mash). Set aside.
In large bowl, combine butter, sugars and vanill, beat until creamy. At high speed, add eggs. Stir in beans, water, and evaporated milk. In medium bowl, combine flour, baking powder, baking soda, nutmeg and cinnamon. Stir in one-half of dry ingredient at a time until blended. Add nuts, blend. Pour into greased bundt pan. Bake at 350 F for 50-55 minutes, or 13 by 9 greased pan and bake for 25-30 minutes Cool, sprinkle with powdered sugar or drizzle with your favorite frostng/icing (cream cheese is perfect).