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Title: Amazing Asparagus Layer Cake
Categories: Cake
Yield: 16 Servings
| 1 | lb | Asparagus -- Trimmed* And |
| Cut Up | ||
| 1 | c | Boiling Water |
| 3/4 | c | Butter Or Margarine |
| 1 1/2 | c | Brown Sugar -- Packed |
| 2 | Eggs | |
| 3 | c | All-Purpose Flour |
| 2 | ts | Baking Powder |
| 1 | ts | Baking Soda |
| 1 | ts | Ground Cinnamon |
| 1/2 | ts | Ground Nutmeg |
| 1/4 | ts | Salt |
| 1/2 | c | Chopped Nuts |
| 1/2 | c | Pitted Dates |
| 1/2 | c | Light Raisins |
| Cream Cheese Frosting -- | ||
| Recipe Follows |
1. Cook the cut-up asparagus, covered, in the boiling water for about 10 mins or until tender. Cool slightly. Transfer asparagus and cooking liquid to blender container or food processor; cover and blend or process till pureed. (You should have 2 cups; add water if necessary.) Set aside.
2. In a large mixing bowl, beat butter or margarine with an electric mixer on medium to high speed for 30 seconds or till softened. Add brown sugar and beat till well combined. Beat in eggs.
3. In another bowl, stir together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add to creamed mixture alternately with asparagus puree, beating till just combined after each addition. With a wooden spoon, stir in nuts, dates and raisins.
4. Pour into 2 greased and floured 8 x 1 1/2-inch or 9 x 1 1/2-inch round baking pans or one 13 x 9 x 2-inch baking pan.
5. Bake in a 350 F oven for 40 to 45 mins for the 8-inch pans, 35 to 40 mins for the 9-inch pans and about 30 mins for 13 x 9 x 2-inch pan or until a toothpick inserted near the centers comes out clean.
6. Cool on wire racks for 10 mins. Remove the round layers from pans. Cool thoroughly on racks. Frost top of one layer with Cream Cheese Frosting. Place second layer on top; frost op and sides. (For 13 x 9 x 2-inch cake, leave in pan and frost only the top.) Makes 16 servings.
Cream Cheese Frosting: In a medium mixing bowl, beat one 8-ounce package cream cheese (softened) and 1/2 cup butter or margarine with an electric mixer on medium speed until combined. Add 1 lb. powdered sugar, SIFTED (about 4 3/4 cups sifted); beat on low till combined. Beat on high speed till fluffy.
*Note: To prepare asparagus, wash and scrape off scales, if you like. Break off the woody bases at the place where the spears snap easily.
NOTES : The secret to the soft-green color of this cake is the pureed asparagus. It's one of the dazzling desserts from the National Asparagus Festival's FESTIVAL OF GOOD EATING cookbook from Oceania County, Michigan.
Recipe By : Midwest Living - June 1996
From: Dan Klepach Date: 06-30-96 Cooking
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