I served this unusual dessert at a ladies' luncheon at church years ago...and everyone had to have a taste of 'that green cake.' Nobody guessed that the secret ingredient was asparagus! —Deborah Purdue, Westland, Michigan
Asparagus Bundt Cake
Asparagus Bundt Cake
Prep Time
20 min
Cook Time
60 min
Yield
16-20 servings
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 large eggs, beaten
- 2 cups grated fresh asparagus (about 1 pound), drained
- 1 can (8 ounces) crushed pineapple, undrained
- 1 to 2 tablespoons grated orange zest
- 2 teaspoons vanilla extract
- 1-1/2 cups chopped pecans
- ICING:
- 3 ounces cream cheese, softened
- 2-3/4 cups confectioners' sugar
- 2 teaspoons grated orange zest
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons whole milk
Directions
- In a large bowl, combine the first five ingredients. Add oil, eggs, asparagus, pineapple, orange zest 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 in 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 zest, vanilla and enough milk until icing reaches desired consistency. Spoon over cake, allowing icing to drip down sides.
