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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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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! Ingredients:
3 cups king arthur unbleached 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:
1. 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.
2. 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.
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