Asparagus Bundt Cake

Ingredients

Cake

• 3 cups all-purpose flour
• 2 cups granulated 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 (8 ounce) can crushed pineapple, undrained
• 1 to 2 tablespoons grated orange peel
• 2 teaspoons vanilla extract
• 1 1/2 cups chopped pecans

Icing

• 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

Instructions

1. Cake: In a large bowl combine the first five ingredients.
2. Add oil, eggs, asparagus, pineapple, orange peel and vanilla extract; mix well.
3. Fold in pecans.
4. Pour into greased and floured 10-inch fluted tube pan.
5. Bake at 350 degrees F for one hour or until a wooden pick inserted near the center comes out clean.
6. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
7. Icing: Beat cream cheese and sugar in a small mixing bowl until smooth.
8. Add orange peel, vanilla extract and enough milk until icing reaches desired consistency.
9. Spoon over cake, allowing icing to drip down sides.