LAMB CAKE"This is the original recipe from my lamb mold by Blue Ribbon Bakeware in Downers Grove, Ill. This cake mold is at least 60 years old, and was used by my friend's mother every Easter when we were children here in Springtown. I bought the mold at the household auction of my friend's mother several years ago." - Pat Kadelock, Springtown
2 cups sifted cake flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
2/3 cup milk
Raisin, cherry
Heat oven to 375 degrees F. Grease pans well and then flour.
Mix flour (which has been sifted and then spooned into cup for measuring), baking powder and salt. Sift together three times.
Cream butter, add sugar a small amount at a time, and continue creaming until mixture is light and fluffy. Add beaten eggs and vanilla. Add flour and milk alternately. Be sure to mix lightly and keep the batter smooth.
Pour batter into face half of the mold. Fill to the top, being careful to get batter into nose and ears. Leftover batter may be baked as cupcakes. Place back half of mold on the top (to bake face down) place on tray.
Bake from 40 to 45 minutes. Remove from oven after 40 minutes and gently remove back half to test. If done, replace back half and allow to stand for 5 minutes before removing the cake. If not done, replace back half and return to oven for 5 minutes.
When removing cake from molds, remove back half first and then front half, carefully. Allow cake to cool standing erect.
When the lamb is cool, ice with a boiled icing, cover with coconut if desired. Use 1/2 raisin for the eyes and a small piece of cherry for the mouth.
Source: Allentown, PA Morning Call Recipe Exchange, March 21, 2007
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