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