Asparagus Bundt Cake Recipe

Asparagus Bundt Cake Recipe photo by Taste of Home

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Shares Debbie Purdue from New London, Wisconsin, "I served this unusual dessert at a ladies' luncheon at church several years ago...and everyone had to have a taste of 'that green cake'. Nobody guessed the secret ingredient was asparagus!"

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Asparagus Bundt Cake Recipe

Prep: 20 min. Bake: 1 hour + cooling

Yield: 16-20 Servings

20 60 80

Ingredients

3 cups all-purpose flour
2 cups 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 can (8 ounces) crushed pineapple, undrained
1 to 2 tablespoons grated orange peel
2 teaspoons vanilla extract
1-1/2 cups chopped pecans
ICING:
1 package (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

Directions

In a large bowl, combine the first five ingredients. Add oil, eggs, asparagus, pineapple, orange peel and vanilla; mix well. Fold in pecans. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
For icing, beat cream cheese and sugar in a small bowl until smooth. Add orange peel, vanilla and enough milk until icing reaches desired consistency. Spoon over cake, allowing icing to drip down sides. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 piece) equals 455 calories, 25 g fat (4 g saturated fat), 37 mg cholesterol, 210 mg sodium, 55 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Asparagus Bundt Cake in Country Woman March/April 1998, p41