*  Exported from  MasterCook  *

                       Amazing Asparagus Layer Cake

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Caribbean

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         asparagus -- trimmed, cut up
   1      cup           boiling water
     3/4  cup           butter or margarine
   1 1/2  cups          brown sugar, packed
   2                    eggs
   3      cups          all-purpose flour
   2      teaspoons     baking powder
   1      teaspoon      baking soda
   1      teaspoon      ground cinnamon
     1/2  teaspoon      ground nutmeg
     1/4  teaspoon      salt
     1/2  cup           chopped nuts
     1/2  cup           pitted dates -- snipped
     1/2  cup           golden raisins
                        Cream Cheese Frosting:
   8      ounces        cream cheese -- softened
     1/2  cup           butter or margarine
   1      pound         powdered sugar -- sifted

Preheat the oven to 350 degrees; grease and flour two 8 or  
9-inch cake pans or one 13 x 9 x 3-inch baking pan. 

 Cook  the cut-up asparagus, covered in the boiling water, for 10  
minutes, or until tender; cool slightly.  
Transfer the asparagus and cooking liquid to a blender container or food 
processor bowl; cover and blend or process until pureed.    

You should have 2 cups; add water if necessary.  Set aside. 
                                                            
In a large mixing bowl, beat the butter or margarine with an
electric mixer on medium to high speed for 30 seconds, or   
until softened.  

Add the brown sugar and beat until well  combined. 
Beat in the eggs. 

 In another bowl, stir together the flour, baking ppowder, baking soda, cinnamon, nutmeg and salt. 
 Add to the creamed mixture alternately with the  asparagus puree
 beating until just combined after each  addition. 

 With a wooden spoon, stir in the nuts, dates and raisins. 

 Pour into the prepared pan(s).  

Bake for 40 to 45 minutes for 8-inch pans, 35 to 40 minutes for 9-inch pans,  
about 30 minutes for a 13 x 9-inch pan, or until a toothpick
inserted near the center comes out clean. 

 Cool on wire  racks for 10 minutes. 

 Remove round layers from the pans and cool completely on wire racks.                              
                                                            
Cream Cheese Frosting: 

 In a medium mixing bowl, beat the cream cheese and butter with an electric mixer on medium    
speed until combined. 
 Add the powdered sugar; beat on low until combined.  Beat on high speed until fluffy. 

 Frost thetop of one cooled layer.  Place the second layer on top;    
frost the top and sides.  

For a 13 x 9-inch cake, leave it in the pan and frost only the top.                          

Note:  To prepare asparagus, wash and scrape off the scales,

 Break off the woody bases at the place where  
the spears snap easily.                                     
                                                            

                                                            


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