Ingredients
3 cups all-purpose flour2 cups sugar2 teaspoons baking soda1 teaspoon ground cinnamon1/2 teaspoon salt1-1/2 cups vegetable oil3 large eggs, beaten2 cups grated fresh asparagus (about 1 pound), drained1 can (8 ounces) crushed pineapple, undrained1 to 2 tablespoons grated orange zest2 teaspoons vanilla extract1-1/2 cups chopped pecansICING:3 ounces cream cheese, softened2-3/4 cups confectioners’ sugar2 teaspoons grated orange zest1 teaspoon vanilla extract3 to 4 tablespoons whole milk
Preparation
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.
