Recipe(tried): Lamb Cake Tradition

My mom too was given a lamb cake mold in the 1940's. She made everyone in the family a lamb cake for each birthday until they were at least 18 years old (13 grandchildren, 38 grandchildren and 60+ great grandchildren), so she made many lamb cakes!!

We use any cake mix flavor, just reduce the water by 1/4 to 1/3 cup. Bake at 350 degrees for 50 minutes.

Take the back of the mold off and allow to set for 5 minutes. Then unmold carefully because it is still very warm. I ususally put a clean glass behind the head area to support it while cooling. Usually, there is no problem, even with the ears, but I heard several of you say you knew how to use toothpicks. I also have found Pam with flour!! Works great in all those little crevices and the cakes come out much easier than when you grease and flour by yourself.

Often, my mom would cut the ears off and reposition or replace with eatible items like flattened marshmallows and make cats, dogs, cows and deers.

The lamb cakes traveled many miles to get to the right location. When my mom was 85 years old she got on a plane with me, the lamb mold in her suitcase and we went to Alaska. She baked a lamb cake for my brother's 55th birthday. I don't know who enjoyed it more; my mom for baking it or my brother for receiving it. He said it brought back many memories.