Spring Fling Cake

To commence sweets eating, I thought I'd begin with a Spring Fling Cake. I got the idea from my officemate whose wife made it. He showed me pictures of what it looked like and I thought it looked soooooo beautiful - the perfect welcome-back-I've-missed-you-come-and-get-it dessert. The recipe is on the internet and is supposed to be the recipe for the Spring Fling Cake served at The Market Coffee Shop in Larimer Square in Downtown Denver.

A few notes:

- I'd keep the middle layer of fruit to a minimum. I think I went overboard and the filling had a hard time saying in the middle. After a little car ride I found that part of the filling has slipped out.

- At the recommendation of my officemate, I doubled the frosting. I actually forgot to double the amount of powdered sugar, but it turned out perfect - not too sweet. The recipe only directs you to frost the in between and top of the cake, but I just did the whole thing.

- I sliced the kiwi and strawberries with an egg slicer. This made for even slices.

- Next time I'll arrange the fruit on the top better, such that the slices overlap more.

- The cake texture, once baked, is more like a muffin texture (not as firm as bread, but not as firm as cake). I bet they'd be just as yummie as cupcakes.

Spring Fling Cake

For the cake:

2 1/2 cups shredded zucchini
5 eggs
1 1/4 cups sugar
1/4 cup vegetable oil
1 cup sour cream
1/2 tablespoon plus ½ teaspoon vanilla extract (for frosting)
3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt

For frosting:
3/4 cup cream cheese
1/4 cup butter
2 cups powdered sugar
1/2 cup heavy cream

Fruit for cake:
1 pint strawberries, cleaned, stemmed and sliced
4 kiwi fruit, peeled and sliced
2 mangoes, peeled and sliced
1 pint blueberries
Apricot glaze, or apricot jelly thinned out with a bit of warm water, optional

• Preheat oven to 350 degrees. Grease and flour a 10-inch cake.

• To prepare the cake: Shred the zucchini in a food processor. In a large mixing bowl combine shredded zucchini, eggs, sugar, oil, sour cream and ½ tablespoon vanilla.

• When thoroughly mixed, combine all dry ingredients and add to bowl; mix well. Batter should be fairly wet and easy to pour.

• Pour in the batter and bake for 50 to 70 minutes, testing with a toothpick in center.

• Cool finished cake on a rack for 10 minutes, then remove it from the pan and allow it to cool completely. (You can make the cake a day ahead and refrigerate.)

• To prepare frosting, whip room temperature cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until well combined.

• In a separate bowl, whip the cream until stiff, and then fold it and the ½ teaspoon vanilla into the frosting. Do not overmix.

• To assemble cake: Cut the cooled cake in half lengthwise, making two layers. (The Market cuts the cake into three layers, which you may do if desired.)

• Spread an even layer of frosting over the first layer, and then add a layer of the various fruit pieces (repeat if three layers).

• Put on the top layer of cake and evenly frost. The sides of the cake are not frosted; use extra to fill in, as needed.

• Arrange the fruit in circles all over the top of cake, slightly overlapping fruit pieces.

• To finish: Spread the apricot glaze over fruit on top of the cake with a pastry brush.