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1
Preheat oven to 350 degrees. Grease and flour a 10-inch cake.
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2
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 1/2 tablespoon vanilla.
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3
When thoroughly mixed, combine all dry ingredients and add to bowl; mix well. Batter should be fairly wet and easy to pour.
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4
Pour in the batter and bake for 50 to 70 minutes, testing with a toothpick in center.
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5
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.)
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6
To prepare frosting, whip room temperature cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until well combined.
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7
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.
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8
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.)
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9
Spread an even layer of frosting over the first layer, and then add a layer of the various fruit pieces (repeat if three layers).
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10
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.
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11
Arrange the fruit in circles all over the top of cake, slightly overlapping fruit pieces.
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12
To finish: Spread the apricot glaze over fruit on top of the cake with a pastry brush.
