Mom's Lamb Cake Recipe

Mom’s Lamb Cake Recipe

Ingredients:

½ cup butter

1 ½ cup sugar

1 cup milk

4 eggs (separate 2 whites and put aside for the icing below – I don’t do this)

1 teaspoon vanilla or lemon

2 ½ cups flour

1/8 teaspoon salt

2 teaspoons baking powder

Directions

Mixing batter: Cream the butter, add the sugar, add the beaten eggs, (sift flour with salt and baking powder three times I don’t do this), add alternately with the milk, and then add the vanilla.

Baking the Lamb:

Grease the inside of both sections of the mold well, pour the batter into the front half of the mold, that section with the nose, fill the half of mold well, working in all the corners especially the ears, which should be given special attention so that they shape up perfectly after baking. After filling the front half cover with the other half on top. Then place in a moderate oven (350) as near to the center of your oven as your racks will allow. This sill brown the lamb evenly on both sides. Bake for 55 to 60 minutes. When the cake is done remove top mold with care and allow to cool partially before attempting to remove it from it from the mold. This recipe contains the fight amount of baking powder to raise the batter in the top mold and form the lamb perfectly.

Icing and Finished Cake

To the stiffly beaten whites of two egg saved from the cake recipe above, slowly add two cups of powdered sugar and three tablespoons of cream. Beat thoroughly then add more powdered sugar if necessary to make the proper consistency to spread. Then cover thickly with coconut . Use raisins or chocolate chips for the eyes placed in position while the icing is soft. A colored ribbon is usually placed around the neck as a finishing touch, then placed on a doilie covered platter.