Asparagus Bundt Cake

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Asparagus Bundt Cake

 

3 cups all-purpose flour

2 cups sugar

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1-1/2 cups vegetable oil

3 eggs, beaten

2 cups grated fresh asparagus, (about 1 pound), drained

1 can (8 ounces) crushed pineapple, undrained

1 to 2 tablespoons grated orange peel

2 teaspoons vanilla extract

1-1/2 cups chopped pecans

ICING:

1 package (3 ounces) cream cheese, softened

2-3/4 cups confectioners' sugar

2 teaspoons grated orange peel

1 teaspoon vanilla extract

3 to 4 tablespoons milk

 

 

 

 

In a large bowl, combine the first five ingredients. Add oil, eggs, asparagus,

pineapple, orange peel and vanilla; mix well. Fold in pecans. Pour into a

greased and floured 10-in. fluted tube pan. Bake at 350° for 1 hour or until a

toothpick inserted near the center comes out clean. Cool for 10 minutes; remove

from pan to a wire rack to cool completely.

 

For icing, beat cream cheese and sugar in a small mixing bowl until smooth. Add

orange peel, vanilla and enough milk until icing reaches desired consistency.

Spoon over cake, allowing icing to drip down sides.

 

Yield: 16-20 servings.

PREP 20 min.

COOK 60 min.

TOTAL 80 min.

 

Author: Shares Debbie Purdue from New London, Wisconsin

Source: Taste of Home Country Woman

Formatted by Chupa Babi: 04.07.08

 

Shares Debbie Purdue from New London, Wisconsin, " I served this unusual dessert

at a ladies' luncheon at church several years ago...and everyone had to have a

taste of 'that green cake'. Nobody guessed the secret ingredient was asparagus! "

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