Ingredients
- For the cake:
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
- 1-1/2 cups vegetable oil
- 3 eggs, beaten
- 2 cups grated fresh asparagus (about 1 pound), drained
- 1 to 2 tablespoons grated orange peel
- 2 teaspoons vanilla extract
- 1-1/2 cups chopped pecans
Make it step by step
- Preheat oven to 350° F.
- In a large bowl, combine flour, sugar, baking soda, cinnamon, cocoa powder, and salt.
- Add oil, eggs, asparagus, orange peel and vanilla; mix well.
- Fold in pecans.
- Pour into a greased and floured 10-in. bundt pan. Bake for 1 hour or until a toothpick inserted comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.