Spring Fling Cake
Serves 12 to 14
Serves 12 to 14
- 2 ½ cups shredded zucchini
- 5 eggs
- 1 ¼ cups sugar
- ¼ cup vegetable oil
- 1 cup sour cream
- ½ tablespoon plus ½ teaspoon vanilla extract (for frosting)
- 3 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- Pinch of salt
For frosting:
- ¾ cup cream cheese
- ¼ cup butter
- 2 cups powdered sugar
- ½ cup heavy cream
Fruit for cake:
- 1 pint strawberries, cleaned, stemmed and sliced
- 4 kiwi fruit, peeled and sliced
- 2 mangoes, peeled and sliced
- 1 pint blueberries
- Apricot glaze, or apricot jelly thinned out with a bit of warm water, optional
- Preheat oven to 350 degrees. Grease and flour a 10-inch cake.
- To prepare the cake: Shred the zucchini in a food processor. In a large mixing bowl combine shredded zucchini, eggs, sugar, oil, sour cream and ½ tablespoon vanilla.
- When thoroughly mixed, combine all dry ingredients and add to bowl; mix well. Batter should be fairly wet and easy to pour.
- Pour in the batter and bake for 50 to 70 minutes, testing with a toothpick in center.
- Cool finished cake on a rack for 10 minutes, then remove it from the pan and allow it to cool completely. (You can make the cake a day ahead and refrigerate.)
- To prepare frosting, whip room temperature cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until well combined.
- In a separate bowl, whip the cream until stiff, and then fold it and the ½ teaspoon vanilla into the frosting. Do not overmix.
- To assemble cake: Cut the cooled cake in half lengthwise, making two layers. (The Market cuts the cake into three layers, which you may do if desired.)
- Spread an even layer of frosting over the first layer, and then add a layer of the various fruit pieces (repeat if three layers).
- Put on the top layer of cake and evenly frost. The sides of the cake are not frosted; use extra to fill in, as needed.
- Arrange the fruit in circles all over the top of cake, slightly overlapping fruit pieces.
- To finish: Spread the apricot glaze over fruit on top of the cake with a pastry brush.
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