Spring Fling Cake Recipes
THE MARKET'S SPRING FLING CAKE
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
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
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
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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