The Market's Spring Fling Cake

Name: The Market's Spring Fling Cake
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 12-14 serving(s)
Ingredients: 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)

Submitted by Kathy

"The Market, located at 1445 Larimar Street, Denver, Colorado makes this fabulous cake. We first had the cake at a birthday party for our friend (Mary). It was so good that I had to search for the recipe, and found it in an old Rocky Mountain News article. The RMN no longer publishes a newspaper, so I'm saving the recipe here."

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photo by Crystal E.

Ready In:: 1hr 50mins
Ingredients:: 20
Serves:: 12-14

ingredients

Cake
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
Frosting
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
Fruit for the Cake
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)

directions

Preheat oven to 350°F.
Grease and flour a 10 inch cake pan.
Cake: In a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream, and vanilla.
Combine the DRY ingredients in another bowl; then add to zucchini mixture.
Batter will be rather wet and easy to pour. Pour batter into prepared cake pan and bake for 50-70 minutes.
Cool on rack 10 minutes, then remove cake from pan. (Note: The cake can be made a day prior and refrigerated).
Frosting: Whip cream cheese with butter until smooth. Gradually add the powdered sugar, mixing until combined.
In another bowl, whip the heavy cream until stiff, then fold the whipped cream and 1/2 t vanilla into the frosting mixture.
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.
Spread frosting over the first layer, add a layer of fruit (repeat if you are making a three-layer cake).
Put on the top layer and frost. The sides of the cake are NOT frosted.
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.

Questions & Replies

Planning to make this for a birthday cake. Would you recommend making a recipe and a half for a three layer cake? Or would that be a double recipe for three 10 inch layers?

jenn.lucchesi
Is this the high altitude recipe or has it been adjusted for Sea level?

Sparks M.
This was my son and daughter-in-laws wedding cake. I was so sorry to see the market close. Is this recipe set up for high altitude?

Tracy A.
It says to use a 10 in cake pan...would a 10 in x 2 in deep pan be ok to use with these instructions?

Kat C.

Reviews

Amazing! My cake was really moist and not "hard" at all like some people said. It was easy to make too. I made the mistake of making it a week early then freezing it for a party the following weekend. It froze well, but because it's so dense, it took forever to defrost enough to cut it in half. Probably won't do that again! The flavor is very mild and I loved it because it's not too sweet. I took it to my parent's 60th wedding anniversary and everyone raved about it. It's a show-stopper and I will make it again!
Roni V
The cake comes out hard, and the center puffs up really high so it becomes difficult to stack any fruit on the top because it is so sloped. I've made this 3 times and it was the same each time. One time, I accidentally added whipping cream to the batter. It came out less dry, but still hard on the outside. Other zucchini cake recipes I've seen call for a lot more oil. If anyone has a better zucchini cake recipe, I'd love to see it.

Charmaine C.
Came out great! Tasted exactly like the one at The Market! Except the cake came a little hard, what did I do wrong? Was I supposed to add milk or water?

mendezbladimir70
Love this cake recipe it tastes so good!
Sarah P.
I didn’t make it, but I ate a piece of this cake and it was out of this world! I am ordering the ingredients today to make for my friends Bday.

debbie s.