Asparagus Bundt Cake
This recipe for an Asparagus Bundt Cake is no doubt the most unusual dessert you've heard of. However, with the medley of orange, cinnamon, and vanilla, you'll soon think this is the best dessert you've had. Serve this cake at an event and have people try to guess what the secret ingredient is. We're sure no one will guess asparagus!
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Servings: 18 servings
Ingredients
Bundt Cake
- 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 drained, about 1 pound
- 1 can crushed pineapple undrained, 8 ounces
- 1-2 tablespoons grated orange zest
- 2 teaspoons vanilla extract
- 1 1/2 cups chopped pecans
Icing
- 3 oz cream cheese softened
- 2 3/4 cup confectioners' sugar
- 2 teaspoons grated orange zest
- 1/2 teaspoon vanilla extract
Instructions
- 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, orange extract and enough milk until icing reaches desired consistency. Spoon over cake, allowing icing to drip down sides.