Asparagus Bundt Cake - WAOW - Newsline 9, Wausau News, Weather, Sports

Asparagus Bundt Cake

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.

 

ICING:

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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