“My grandmother, Bertha Pierce Keen always baked me a Lamb Cake for Easter. She baked it in a cast iron mold and it turned out beautiful every time!”
Cake
2 ¼ cups cake flour
2 teaspoons
baking powder
¼ teaspoon salt
1 cup
granulated sugar
½ cup solid
shortening
¾ cup milk
1 teaspoon
vanilla
3 egg whites
Vanilla whipped frosting
Maraschino Cherry
Candy flowers
White coconut
Green paste food coloring
Preheat oven to 350-degrees. Sift together cake flour, baking powder, and
salt onto a sheet of wax paper. In a
mixing bowl, beat together sugar and shortening. Beat in milk, egg whites, and vanilla. Gradually beat in remaining sifted dry
ingredients. Continue beating for 4
minutes.
Coat lamb mold with cooking spray and then lightly
flour. Fill the half containing the
lamb’s face. Inset a toothpick in the
nose for reinforcement and cover with the other half of the mold. Be sure the
mold edges lock! Place mold on cookie
sheet and bake for 45 to 55 minutes. Let
mold cool on wire rack for 15 minutes.
Carefully remove lamb from mold and place upright on a large cake
plate. Allow to cool and then cover with
vanilla whipped frosting. Sprinkle
with coconut. Decorate face with a
cherry for the nose, raisins for eyes and candy flowers around the neck. Place
tinted green coconut around base of the lamb.
Carolyn Gass Hardimon M. S. Home Economist www.recipeladies.com
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