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Easter Lamb--for dessert

4/13/2009

6 Comments

 

  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.

6 Comments
Ciao Chow Linda link
4/13/2009 09:39:58 am

Your Easter lamb is adorable. I make one for Easter too, but cover it with coconut. It's posted on my blog too.

Reply
Susan link
4/15/2009 12:08:22 am

I love your lamb cake and the recipe sounds delightful. I think I need to start looking at garage sales ;)

Reply
Sharon Bayless
3/21/2015 06:19:52 am

My cousin made a lamb cake for me every birthday. I inherited her two piece pan. You have to bake it on one side then turn it over to finish. I see them at antique stores or on ebay or amazon. Chances of finding one at a garage sale are almost nil. She tied a ribbon around the neck The eyes and mouth were raisins and a smile cut from a raisin. The icing on the entire body was covered with coconut. Seems like she used a boiled icing which didn't droop. The inside was pound cake. So special! I want to make it a tradition for my granddaughter.

Reply
Eileen
3/21/2015 07:42:01 am

I was just thinking today that I should make a lamb cake again for Easter. I haven't done one for many years.

Reply
Sharon Bayless
3/21/2015 06:21:43 am

Also my cousin baked toothpicks inside the neck so the head wouldn't fall off. Good idea, I thought.

Reply
Eileen
3/21/2015 07:43:04 am

That's a great idea!

Reply



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