Asparagus Bundt Cake Recipes

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ASPARAGUS BUNDT CAKE



Asparagus Bundt Cake image

I served this unusual dessert at a ladies' luncheon at church years ago...and everyone had to have a taste of 'that green cake.' Nobody guessed that the secret ingredient was asparagus! -Deborah Purdue, Westland, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16-20 servings.

Number Of Ingredients 18

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 (about 1 pound), drained
1 can (8 ounces) crushed pineapple, undrained
1 to 2 tablespoons grated orange zest
2 teaspoons vanilla extract
1-1/2 cups chopped pecans
ICING:
3 ounces cream cheese, softened
2-3/4 cups confectioners' sugar
2 teaspoons grated orange zest
1 teaspoon vanilla extract
3 to 4 tablespoons whole milk

Steps:

  • 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.

Nutrition Facts :

BUNDT® CAKE ICING THAT DOESN'T RUN



Bundt® Cake Icing That Doesn't Run image

We all want that perfectly white, beautiful glaze glaze to add to our Bundt® cakes. There's a secret to making sure it's thick enough to not run or seep into your cake. And it's all about making sure it's extra, extra thick and NOT pourable. The best Bundt® cake icing is piped instead of poured.

Provided by Jessica Furniss

Categories     Frosting and Icing Recipes

Time 15m

Yield 12

Number Of Ingredients 4

2 cups powdered sugar, or more as needed
2 tablespoons hot water, or more as needed
1 tablespoon vegetable oil
1 splash vanilla extract

Steps:

  • Whisk together 2 cups powdered sugar, 2 tablespoons hot water, vegetable oil, and vanilla extract in a large mixing bowl until combined. It should be thick, so add more powdered sugar and hot water as needed to reach a thick consistency.
  • Transfer icing to a zip-top bag and snip off a large corner of the bag.
  • Pipe icing slowly around the top of your Bundt® cake. The icing should be pretty stiff as you go around the cake; you can go over the same area of the cake as many times as needed to use all the icing. The icing will very slowly drip down the sides of the cake.

Nutrition Facts : Calories 91.8 calories, Carbohydrate 20.8 g, Fat 1.2 g, SaturatedFat 0.2 g, Sodium 0.3 mg, Sugar 20.5 g

ASPARAGUS BUNDT CAKE



Asparagus Bundt Cake image

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!'

Provided by Allrecipes Member

Time 1h20m

Yield 16

Number Of Ingredients 17

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups vegetable oil
3 large eggs eggs, beaten
1 pound fresh asparagus, grated and drained
1 (8 ounce) can crushed pineapple, undrained
1 tablespoon grated orange peel
2 teaspoons vanilla extract
1 ½ cups chopped pecans
1 (3 ounce) package cream cheese, softened
2 ¾ cups confectioners' sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract
3 tablespoons milk

Steps:

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

Nutrition Facts : Calories 566 calories, Carbohydrate 68.9 g, Cholesterol 40.9 mg, Fat 31.1 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 4.8 g, Sodium 249.6 mg, Sugar 48.5 g

EASY BROILED ASPARAGUS



Easy Broiled Asparagus image

The perfect, easy side dish recipe ready in just 10 minutes. You only need three simple ingredients: olive oil, garlic salt, and asparagus.

Provided by Six Sisters Stuff

Yield 4

Number Of Ingredients 3

1 bunch asparagus
3 teaspoons garlic salt
1 1/2 Tablespoons olive oil

Steps:

  • Set your oven to broil.
  • Spread asparagus on a baking sheet.
  • Shake garlic salt over asparagus, then drizzle olive oil over top.
  • With your hands, roll the asparagus so each piece is covered evenly with the oil and salt. Spread asparagus on the sheet evenly so that they are not overlapping.
  • Broil for about 5 minutes.

Nutrition Facts : Servingsize 1 serving, Calories 206 kcal, Fat 20 g, SaturatedFat 3 g, Cholesterol 0 mg, Sodium 2883 mg, Carbohydrate 5 g, Sugar 2 g, Protein 3 mg

TUSCAN-STYLE ROASTED ASPARAGUS



Tuscan-Style Roasted Asparagus image

This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CITRUS-ALMOND POUNDCAKE



Citrus-Almond Poundcake image

This poundcake is richer, moister and more flavorful than any you've tasted, and it's not difficult to make. (Much of it is done in the food processor; do not pulse more than you must.) The consistency and flavor rely on the almond paste in the batter, and a simple soak of lemon juice, orange juice and sugar; the cake acts like a sponge, absorbing the sweetened citrus juice. A word of advice about this or any other Bundt cake: butter and flour the pan well. Even nonstick Bundt pans can be tricky. There's nothing more frustrating than having your cake fall partly out, leaving the pretty top bit clinging to the pan.

Provided by Mark Bittman

Categories     dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 13

12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed, plus more for pan
Flour for pan
1/4 cup fresh lemon juice
1/2 cup fresh orange juice
3 cups plus 2 tablespoons granulated sugar
7-ounce tube almond paste
7 large eggs
2 teaspoons lemon zest
2 teaspoons orange zest
2 teaspoons vanilla extract
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Heat oven to 350 degrees. Butter and flour an 8-cup Bundt pan. Put lemon juice, orange juice and 1 cup plus 2 tablespoons sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat.
  • Put almond paste and remaining 2 cups sugar in food processor and process until well combined; add butter and continue processing until light and fluffy. With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth.
  • Stop the machine, add the flour, baking powder and salt, and pulse a few times - just until the dry ingredients are integrated (be careful not to over process, or the cake will become tough). Pour the batter into the prepared pan and bake until golden, about 1 hour and 10 minutes. When a skewer or thin-bladed knife inserted into the center of the cake comes out clean, remove the cake from the oven and let cool slightly.
  • Pour the citrus soak over the cake and let it sit for about 30 minutes, or until all the liquid is absorbed and the cake releases from the pan easily. Cut into slices.

Nutrition Facts : @context http, Calories 496, UnsaturatedFat 9 grams, Carbohydrate 76 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 9 grams, Sodium 117 milligrams, Sugar 59 grams, TransFat 0 grams

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