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Lamb Cake (Molded)

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Cake Easter Holiday

Ingredients:

  • 1 1/2 c Sugar
  • 1/3 c Butter
  • 1 c Milk
  • 5 Egg whites
  • 3 ts Baking powder
  • 3 c Flour; (cake flour preferred
  • 1 ts Vanilla extract; or almond or lemon flavor
  • 1 Two-part lamb cake mold

Directions:

Preheat oven to 300 F.
 
Cream sugar and butter. Sift flour and baking powder. Add flour to sugar/butter mixture alternately with milk. Add flavoring. Fold in well-beaten egg whites [beaten to soft-peak stage].
 
Prepare mold [grease well with solid shortening and dust with flour, or alternately, spray thoroughly with pan coating]. Fill face side first, attach back side, and bake for 50 minutes. Turn off oven. Flip to bake back in turned-off oven for 10 minutes.
 
Ice with 7-minute Icing. Sprinkle with white coconut (dye brown or black for different-colored lambs). Use small raisins for eyes and a small red cinnamon candy for the nose. Lay Easter grass around and tie pastel-colored ribbon around the neck.
 
"We have a mold that has been used in my family for generations at children's birthdays. The cake is an old-fashioned cake with a strong texture, but tasty. The presentation is wonderful..."
 
Posted on Prodigy by Jan Moppert (VEFT34A), then on GEnie by Cathy Svitek (C.SVITEK), MM by Linda Shogren (TEECH) Posted to MM-Recipes Digest by SUZY <suzy@bestweb.net> on Mar 27, 1998