Ingredients
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
Preparation
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.
