Asparagus Bundt Cake
Asparagus Bundt Cake Recipe:
Ingredients:
1 (8 ounce) can crushed pineapple, undrained
1 1/2 cups chopped pecans
1 1/2 cups vegetable oil
1 pound), drained
1 teaspoon ground cinnamon
1 to 2 tablespoons grated orange peel
1/2 teaspoon salt
2 cups granulated sugar
2 cups grated fresh asparagus (about
2 teaspoons baking soda
2 teaspoons vanilla extract
3 cups all-purpose flour
3 eggs, beaten
Instructions:
In a mixing bowl, put in the flour, sugar, baking soda, cinnamon and salt. Then, mix in well the oil, eggs, asparagus, pineapple, orange peel and vanilla extract. Fold in the pecans.
Grease and flour a 10-inch fluted tube pan and pour in the mixture. Bake at 350 F for 1 hour or until cake tester inserted in the middle of the cake comes out clean. Allow cooling for 10 minutes and then remove the cake from the baking dish and allow to cool completely on a cooling rack.
Ingredients:
Icing
1 teaspoon vanilla extract
2 3/4 cups confectioners sugar
2 teaspoons grated orange peel
3 ounces cream cheese, softened
3 to 4 tablespoons milk
Instructions:
In a bowl, beat the cream cheese and the sugar until smooth. Then, according to one’s desired amount of icing, put in the orange peel, the vanilla extract and milk. Spread it over the cake, allowing the icing to drip down sides.
Asparagus Bundt Cake Recipe