Asparagus Bundt Cake

Ingredients

• 1 pound asparagus fresh grated drained
• 2 teaspoons baking soda 
• 8 ounces pineapple crushed undrained canned
• 2.8 cups powdered sugar 
• 3 ounces cream cheese softened
• 3  eggs beaten
• 3 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 3 tablespoons milk 
• 2 teaspoons orange zest grated
• 1.5 cups pecans chopped
• 0.5 teaspoon salt 
• 2 cups sugar 
• 1 teaspoon vanilla extract 
• 1.5 cups vegetable oil 

Equipment

• bowl
• frying pan
• oven
• wire rack
• toothpicks

Directions

1. In a large bowl, combine the first five ingredients.
2. Add oil, eggs, asparagus, pineapple, orange peel and vanilla; mix well. Fold in pecans.
3. Pour into a greased and floured 10-in. fluted tube pan.
4. 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.
5. For icing, beat cream cheese and sugar in a small bowl until smooth.
6. Add orange peel, vanilla and enough milk until icing reaches desired consistency. Spoon over cake, allowing icing to drip down sides.