Asparagus Bundt Cake

Asparagus Bundt Cake Ingredients:

3 cups all−purpose flour

2 cups granulated 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 (8 ounce) can crushed pineapple, undrained
1 to 2 tablespoons grated orange peel
2 teaspoons vanilla extract

1 1/2 cups chopped pecans

Asparagus Bundt Cake Cooking Instructions:

In a large bowl combine the first five ingredients. Add oil, eggs, asparagus, pineapple, orange peel and vanilla extract; mix well. Fold in pecans. Pour into greased and floured 10−inch fluted tube pan. Bake at 350 degrees F for one hour or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Icing

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

Beat cream cheese and sugar in a small mixing bowl until smooth. Add orange peel, vanilla extract and enough milk until icing reaches desired consistency. Spoon over cake, allowing icing to drip down sides.