Spring Fling Cake

Ingredients
2 1/2 cups shredded zucchini (finely)
5 eggs
1 1/4 cups sugar
14 cup vegetable oil
1 cup sour cream
1 tbsp vanilla extract
3 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 pinch salt
3/4 cup cream cheese (room temperature)
14 cup butter
2 cups powdered sugar
1/2 cup heavy cream
1/2 tsp vanilla extract
1 pt strawberry (cleaned stemmed and sliced)
4 kiwi fruit (peeled and sliced)
2 mango (peeled and sliced)
1 pt blueberry or blackberries
apricot jam (apricotglaze optional, thinned with a bit of warm water optional)

Directions:


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 if desired.

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 if desired.