3 cups flour
2 cups sugar
2 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
1 ½ cups vegetable oil
3 eggs, beaten
2 cups (one pound) grated fresh asparagus, drained
1 can (8 oz.) crushed pineapple, undrained
1-2 TABLESPOONS grated orange peel
2 tsp. vanilla
1 ½ cups chopped pecans
Preheat oven to 350 degrees.
Grease and flour bundt pan.
In a large bowl, combine the first 5 ingredients.
Add oil, eggs, asparagus, pineapple, orange peel, vanilla; mix well.
Fold in pecans.
Pour into greased & floured 10 " tube / bundt pan.
Bake at 350 degrees for one hour.
Cool in pan on cooling rack for 10 minutes; remove from pan to wire rack.
1 package (3 oz.) cream cheese, softened
2 ¾ cup powdered sugar
1 tsp. vanilla
2 tsp. grated orange peel
3-4 Tablespoons milk
Beat cream cheese, sugar until smooth.
Add orange peel, vanilla and enough milk for desired consistency.
Spoon over cake, allowing it to drip down the sides.
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