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103 Shares I’m guessing that individuals are sadder that The Market in Larimer Square is gone than that the weight its well known Spring Fling Cake might have placed on their hips is not.

What a cake. Dana Crawford, The Market’s founder and first owner, remembers it as “totally tasty,” she wrote in an email. “Thick, looking nearly like angel food,” its fruits “vibrant and generous.”

The Spring Fling starts as an egg, sugar and flour batter validated with shredded zucchini, and ends in flourishes of flung spring fruits such as strawberries. Utilize whatever fruits strike your fancy, “spring” constantly being somewhere on a world quickly accommodated to airplane holds, for this reason grocers.

A reluctant and fitful baker checked this recipe, which initially appeared hereabouts in 2006 in the also regretfully departed Rocky Mountain News, at the request of his editors at The Denver Post. Bless it, it works. Deliciously.

The marketplace’s owner, Mark Greenberg, made this recipe for the home cook, so it requires a daily 10-inch cake round, although I did read online that others profitably have used muffin tins (“fill 3/4 complete”), sheet pans, and scalloped ceramic for the same recipe.

The measurements and timing are for Denver’s elevation, 5,280 feet. Those living and baking greater or lower will require a seek advice from Chef Google.

The reluctant and fitful baker got rid of the tins (he made two, in case one tumbled; and one flopped) from the oven when the long toothpick came out tidy, at specifically 65 minutes.

Likewise, I partially peeled the zucchini and shredded them by hand on the large holes of a box grater, and did not use the food processor as the dish recommends. (2 medium zukes equal about 2 1/2 cups shredded.)

Spring Fling Cake

From The Marketplace, Larimer Square, dish as released in the Rocky Mountain News, May 10, 2006. Serves 12-14.

For the cake:

For the icing:

Fruit for the cake:

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

To prepare the cake: Shred the zucchini in a food mill (or with a box grater). In a big blending bowl, integrate shredded zucchini, eggs, sugar, oil, sour cream and 1/2 tablespoon vanilla. When thoroughly blended, combine all dry components and contribute to bowl; mix well. Batter must be fairly damp and simple to put.

Put in the batter and bake for 50 to 70 minutes, testing with a toothpick in. Cool completed cake on a rack for 10 minutes, then eliminate it from the pan and allow it to cool totally. (You can make the cake a day ahead and refrigerate.)

To prepare icing, whip room-temperature cream cheese and butter until smooth. Gradually include the powdered sugar, blending till well combined. In a different bowl, whip the cream till stiff, and after that fold it and the 1/2 teaspoon vanilla into the icing. Do not overmix.

To put together cake: Cut the cooled cake in half lengthwise, making 2 layers. (The marketplace cuts the cake into 3 layers, which you might do if desired.) Spread out an even layer of icing over the very first layer, and after that include a layer of the different fruit pieces (repeat if 3 layers).

Put on the leading layer of cake and uniformly frost. The sides of the cake are not frosted; usage additional to fill out, as needed. Organize the fruit in circles all over the top of cake, slightly overlapping fruit pieces.

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

Nutritional details per serving: 496 cal., 20 g fat (10 g sat.), 116 mg chol., 73 g carb., 597 mg sodium, 4 g fiber, 9 g protein