103 Shares I’m thinking that individuals are sadder that The marketplace in Larimer Square is gone than that the weight its famous Spring Fling Cake may have put on their hips is not.
What a cake. Dana Crawford, The Market’s creator and first owner, remembers it as “absolutely tasty,” she wrote in an email. “Thick, looking almost like angel food,” its fruits “colorful and generous.”
The Spring Fling begins as an egg, sugar and flour batter validated with shredded zucchini, and ends in flourishes of flung spring fruits such as strawberries. But use whatever fruits strike your fancy, “spring” always being someplace on a world easily accommodated to plane holds, for this reason grocers.
A reluctant and fitful baker tested this recipe, which initially appeared hereabouts in 2006 in the also unfortunately left Rocky Mountain News, at the wish of his editors at The Denver Post. Bless it, it works. Delightfully.
The marketplace’s owner, Mark Greenberg, made this recipe for the house cook, so it calls for an everyday 10-inch cake round, although I did read online that others successfully have utilized muffin tins (“fill 3/4 full”), sheet pans, and scalloped ceramic for the exact same recipe.
The measurements and timing are for Denver’s elevation, 5,280 feet. Those living and baking greater or lower will require a talk to Chef Google.
The reluctant and fitful baker removed the tins (he made two, in case one flopped; and one flopped) from the oven when the long toothpick came out tidy, at exactly 65 minutes.
I partly peeled the zucchini and shredded them by hand on the big holes of a box grater, and did not use the food processor as the recipe recommends. (Two medium zukes equal about 2 1/2 cups shredded.)
Spring Fling Cake
From The Marketplace, Larimer Square, dish as published 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 completely mixed, integrate all dry active ingredients and include to bowl; mix well. Batter needs to be relatively damp and easy to pour.
Put in the batter and bake for 50 to 70 minutes, screening with a toothpick in. Cool completed cake on a rack for 10 minutes, then eliminate it from the pan and permit it to cool completely. (You can make the cake a day ahead and cool.)
To prepare frosting, whip room-temperature cream cheese and butter till smooth. Slowly add the powdered sugar, mixing up until well combined. In a separate bowl, whip the cream until stiff, and then fold it and the 1/2 teaspoon vanilla into the frosting. Do not overmix.
To put together cake: Cut the cooled cake in half lengthwise, making 2 layers. (The Market cuts the cake into three layers, which you might do if desired.) Spread an even layer of icing over the first layer, and then include a layer of the various fruit pieces (repeat if three layers).
Place on the leading layer of cake and equally frost. The sides of the cake are not frosted; use additional to fill in, as needed. Arrange the fruit in circles all over the top of cake, somewhat overlapping fruit pieces.
To finish: Spread the apricot glaze over fruit on top of the cake with a pastry brush.
Nutritional info per serving: 496 cal., 20 g fat (10 g sat.), 116 mg chol., 73 g carb., 597 mg salt, 4 g fiber, 9 g protein
