The Market's Spring Fling Cake

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 12
• 2 1/2 cups shredded zucchini (the zucchini was very finely shredded)
• 5 eggs
• 1 1/4 cups sugar
• 1/4 cup vegetable oil
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 pinch salt
• 3/4 cup cream cheese, at room temperature
• 1/4 cup butter
• 2 cups powdered sugar
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1 pint strawberry, cleaned, stemmed, and sliced
• 4 kiwi fruits, peeled and sliced
• 2 mangoes, peeled and sliced
• 1 pint blueberries
• apricot glaze (optional) or apricot jam, thinned with a bit of warm water (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 grease and flour a 10 inch cake pan.
• 3 cake: in a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream, and vanilla.
• 4 combine the dry ingredients in another bowl; then add to zucchini mixture.
• 5 batter will be rather wet and easy to pour. pour batter into prepared cake pan and bake for 50-70 minutes.
• 6 cool on rack 10 minutes, then remove cake from pan. (note: the cake can be made a day prior and refrigerated).
• 7 frosting: whip cream cheese with butter until smooth. gradually add the powdered sugar, mixing until combined.
• 8 in another bowl, whip the heavy cream until stiff, then fold the whipped cream and 1/2 t vanilla into the frosting mixture.
• 9 assemble cake: cut cooled cake in half lengthwise (creating two layers). you can cut the cake into three layers, like they do at the market.
• 10 spread frosting over the first layer, add a layer of fruit (repeat if you are making a three-layer cake).
• 11 put on the top layer and frost. the sides of the cake are not frosted.
• 12 arrange fruit in circles (or your preferred design) over entire top of the cake, slightly overlapping the fruit. spread apricot glaze over fruit with a pastry brush.