Easter Lamb--for dessert

  My aunt that lived next door to us when I was growing up in Amana, Iowa, always made a lamb cake at Easter.  Of course, I looked forward to this, and especially the phone call telling me it was finished and I needed to come by and take a look.  Aunt Lillie had a wonderful, big old lamb mold that she used to make her Easter cake.  We never found that old mold after she died, but my sister and I talked about it often, wondering what may have happened to it.  Several years ago Susan found a newer  mold, probably at a garage sale, and gave it to me.  It has now become our family's Easter tradition to have a lamb cake on the table.  One thing that changes, however, is the recipe I use for the cake.  This year I tried an orange pound cake from an old Martha Stewart Living.

                                              Orange Pound Cake
                                    adapted from Martha Steward Living

• 2 cups unsifted cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 pound (2 sticks) unsalted butter, room temperature
• 1  2/3 cups sugar
• 5 large eggs
• 1 tablespoon brandy
• Zest of two large, organic oranges
1.  Heat oven to 325˚F.  Butter and flour a 6 cup mold.  Set aside.
2.  Sift together the flour, baking powder, and salt.
3.  Beat the butter until light and fluffy.  With the mixer on medium speed, gradually add the sugar until the mixture is creamy.  Add the eggs, one at a time, beating well after each addition.  Gently fold in the flour mixture in 3 batches, blending well, and pour into mold.
4.  Bake for approximately 60 minutes, or until the cake springs back.  Carefully unmold and cool completely on a wire rack before icing.