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.
DIABETIC SPRING FLING LAYERED WHITE CAKE
White cake layered with strawberries and Apricot preserves. I searched the internet for a cake that I could make as a special treat (birthday) for a good friend that is diabetic. He thought it was wonderful and was quite flattered that I took the time to make it. This is not difficult to make, but there are alot of steps to it. I am not "used to" the taste of the fat free cream cheese, and quite honestly, do not like the frosting. UPDATE: My daughter used this cake recipe and "Absolutely Sugar Free" Frosting (recipe #123602) to do a wedding cake - Awesome together!!! Much better than the cream cheese frosting listed with the recipe!
Provided by Pvt Amys Mom
Categories Dessert
Time 1h10m
Yield 18 1/2 inch slices, 18 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees, lightly spray two 9-inch cake pans with Pam and set aside.
- MAKE CAKE.
- Sift cake flour, mix splenda, flour, baking powder, baking soda and sugar together in a medium sized bowl on low speed until ingredients are blended.
- Add softened butter, mix on low speed about 2-3 minutes.
- Add egg whites, mix on low speed until incorporated, scrape sides of bowl, mix on medium high speed 1-2 minutes or until batter is light and well blended.
- Scrape sides of bowl, add buttermilk and extracts, mix on medium speed until blended.
- Pour cake batter into prepared pans.
- Bake in preheated 350 oven 20-25 minutes or until edges of cake appear slightly dry.
- Allow cake to cook in pans 10-15 minutes.
- Remove from pans and cool on wire racks until ready to Ice.
- PREPARE ICING.
- Beat softened butter and Sllenda briefly in a medium sized bowl, just until splenda is incorporated.
- Add cream cheese, mix until lump free, about 1 minute.
- Scrape sides of bowl and add vanilla, mix well.
- ASSEMBLE CAKE.
- Slice cooled cake layers in half- using a serrated knife, slice cakes in half horizontally, to create 4 cake layers.
- Place 1 cake layer on cake stand or plate- spread 1/3 of the preserves over the cake layer.
- Top with 1/3 of the sliced strawberries.
- Repeat process until all layers are assembled.
- Ice cake.
Nutrition Facts : Calories 269.8, Fat 12.7, SaturatedFat 7.8, Cholesterol 35.4, Sodium 363.1, Carbohydrate 29.7, Fiber 0.9, Sugar 6.3, Protein 8.5
SPRING FLING LAYERED WHITE CAKE
Lovely layers of white cake are split and filled with strawberries and apricot preserves for a festive springtime dessert.
Provided by Allrecipes Member
Time 1h10m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Lightly spray two 9-inch cake pans with baking spray. Set aside.
- Make cake. Sift flour into a large mixing bowl. Add SPLENDA® Granulated Sweetener, flour, baking powder, baking soda and sugar. Mix with an electric mixer on low speed until ingredients are blended. Add softened butter. Mix on low speed until butter is very finely distributed (approx. 2-3 minutes).
- Add egg whites. Mix on low speed until incorporated. Scrape sides of bowl. Mix on medium-high speed 1-2 minutes or until batter is light and well blended. Scrape sides of bowl. Add buttermilk and extracts. Mix on medium speed until blended.
- Pour cake batter into prepared pans. Bake in preheated 350 degrees F oven for 20-25 minutes or until edges of cake appear slightly dry. Allow cake to cool in pans for10-15 minutes. Remove from pans and cool on wire racks until ready to ice.
- Prepare Icing: Beat softened butter and SPLENDA® Granulated Sweetener briefly in a medium mixing bowl, until SPLENDA® is just incorporated. Add cream cheese. Mix until lump free, approx. 1 min. Scrape sides of bowl and add vanilla. Mix well.
- Assemble cake. Slice cooled cake layers in half. Using a serrated knife slice cakes in half horizontally, to create 4 cake layers.
- Place 1 cake layer on cake stand or plate. Spread 1/3 of the preserves over the cake layer. Top with 1/3 of the strawberries. Repeat process until all layers are assembled.*
- Ice cake.*Decorating Tip: Professionals create flat cake tops by using the bottom layer of a cake for the top tier. This creates a nice flat surface for icing. The remaining cake bottom can be used as the first layer of the cake and the remaining 2 cake layers can be placed in the middle (top side down).
Nutrition Facts : Calories 272.2 calories, Carbohydrate 36 g, Cholesterol 27.4 mg, Fat 10.3 g, Fiber 0.9 g, Protein 8.3 g, SaturatedFat 6.2 g, Sodium 331.6 mg, Sugar 9.7 g
SPRING FLING LAYERED WHITE CAKE
Lovely layers of white cake are split and filled with strawberries and apricot preserves for a festive springtime dessert.
Provided by Allrecipes Member
Time 1h10m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Lightly spray two 9-inch cake pans with baking spray. Set aside.
- Make cake. Sift flour into a large mixing bowl. Add SPLENDA® Granulated Sweetener, flour, baking powder, baking soda and sugar. Mix with an electric mixer on low speed until ingredients are blended. Add softened butter. Mix on low speed until butter is very finely distributed (approx. 2-3 minutes).
- Add egg whites. Mix on low speed until incorporated. Scrape sides of bowl. Mix on medium-high speed 1-2 minutes or until batter is light and well blended. Scrape sides of bowl. Add buttermilk and extracts. Mix on medium speed until blended.
- Pour cake batter into prepared pans. Bake in preheated 350 degrees F oven for 20-25 minutes or until edges of cake appear slightly dry. Allow cake to cool in pans for10-15 minutes. Remove from pans and cool on wire racks until ready to ice.
- Prepare Icing: Beat softened butter and SPLENDA® Granulated Sweetener briefly in a medium mixing bowl, until SPLENDA® is just incorporated. Add cream cheese. Mix until lump free, approx. 1 min. Scrape sides of bowl and add vanilla. Mix well.
- Assemble cake. Slice cooled cake layers in half. Using a serrated knife slice cakes in half horizontally, to create 4 cake layers.
- Place 1 cake layer on cake stand or plate. Spread 1/3 of the preserves over the cake layer. Top with 1/3 of the strawberries. Repeat process until all layers are assembled.*
- Ice cake.*Decorating Tip: Professionals create flat cake tops by using the bottom layer of a cake for the top tier. This creates a nice flat surface for icing. The remaining cake bottom can be used as the first layer of the cake and the remaining 2 cake layers can be placed in the middle (top side down).
Nutrition Facts : Calories 272.2 calories, Carbohydrate 36 g, Cholesterol 27.4 mg, Fat 10.3 g, Fiber 0.9 g, Protein 8.3 g, SaturatedFat 6.2 g, Sodium 331.6 mg, Sugar 9.7 g
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