Best The Markets 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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
