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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spring Fling Cake Recipe

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This recipe for Spring Fling Cake is from The Delany Girls' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 tbsp vanilla (cake)
3 1/2 cups flour
1/2 tsp baking soda
1/2 tsp. baking powder
pinch of salt

Frosting:
1/2 tsp vanilla
3/4 cup cream cheese
1/4 cup butter
2 cups powdered sugar
1/2 cup heavy cream

1 pt strawberries
4 kiwi fruit
2 mangoes
1 pt blueberries
Directions:
Directions:
Preheat oven to 350º.
Grease and flour 10 inch spring form cake pan
Shred zucchini in food processor. In large mixing bowl, combine zucchini, eggs, sugar, oil, sour cream and 1/2 tbsp vanilla.
When mixed, combine all dry ingredients and add to bowl: mix well. (Batter wet and easy to pour)
Pour batter into pan and bake 50-70 minutes.
Cool cake on rack 10 minutes, then remove from pan and allow to cool completely.
Slice in four sections.
Make frosting and spread 1/4 over each layer. Decorate each layer with each sliced fruits. Put frosting on top and decorate with fruit.
Number Of Servings:
Number Of Servings:
12-14
Personal Notes:
Personal Notes:
Heather made this cake for Mom's 60th birthday! What a beautiful surprise and it was eaten up in no time at all! Thank you Heather! Mom

 

 

 

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