Spring Fling Cake Recipes

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THE MARKET'S SPRING FLING CAKE



The Market's Spring Fling Cake image

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.

Provided by Kathy

Categories     Dessert

Time 1h50m

Yield 12-14 serving(s)

Number Of Ingredients 20

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)

Steps:

  • 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.

SPRING FLING CAKE



Spring Fling Cake image

This cake tastes light and airy and does not over-whelm the taste buds. I bet you can't eat just one piece! I got this recipe from my grandma and I am not sure about where it originally came from. This cake was a staple for my grandma to make for any holiday or family get-together. It is a delightful change from the ordinary.

Provided by chocoholic in AZ

Categories     Dessert

Time 50m

Yield 18-24 pieces

Number Of Ingredients 8

1 (18 ounce) box pillsbury moist supreme classic yellow cake mix with pudding (IMPORTANT! cake mix box must say, "with one cup of pudding in the mix for a moister cake")
4 eggs
1/2 cup oil
1/2 teaspoon vanilla
1 (11 ounce) can mandarin oranges (un-drained)
1 (8 ounce) Cool Whip
1 (8 ounce) can crushed pineapple (un-drained)
1 (3 1/2 ounce) box vanilla instant pudding mix

Steps:

  • CAKE:.
  • In a large bowl combine: cake mix, eggs, oil, vanilla, whole can un-drained mandarin oranges.
  • Mix with electric hand mixer until smooth and mandarin oranges are in small pieces.
  • Pour mixture into a greased and flowered 8x12 cake pan.
  • Bake at 350°F for about 30 minute or until done.
  • For a glass cake pan bake at 330°F.
  • FROSTING:.
  • In a small bowl drain crushed pineapple juice.
  • Add instant pudding powder to pineapple juice and mix with electric hand mixer until smooth and set aside.
  • In a separate large bowl combine whole tub Cool Whip and drained crushed pineapple and mix until well blended.
  • Combine juice/pudding mixture to Cool Whip/pineapple mixture and blend with electric hand mixer.
  • Frost your cake, chill and serve.

Nutrition Facts : Calories 268.6, Fat 13.2, SaturatedFat 4.6, Cholesterol 47, Sodium 294.8, Carbohydrate 35.2, Fiber 0.6, Sugar 24.4, Protein 2.9

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