posted by Angel 03-19-101 10:02 PM
Lamb Cake
2 cups sifted cake flour
1/4 tsp. salt
1 cup butter
2 tsp. grated lemon peel
1/2 tsp. almond extract
1 Tbsp. flour
Lamb Cake mold pan
3/4 tsp. baking powder
1/4 tsp. mace
1 cup plus 2 Tbsp. sugar
1 1/2 tsp. vanilla extract
4 eggs
2 Tbsp. shortening
Sift flour, baking powder, salt and mace. Cream butter. Gradually add sugar creaming until fluffy. Add lemon peel and extracts. Alternately beat in eggs and flour mixture.
Blend 1 tablespoon flour into shortening. Brush over both side sections of lamb mold. Turn batter into face side of mold filling it level. Spoon a small amount of batter into back side of mold filling ears. Close and lock mold. Set on baking sheet.
Bake at 375° F. for 50 to 55 minutes. Set mold on wire rack to cool completely. Frost with Seven Minute Frosting. Coat with coconut and decorate with a cherry for the nose, raisins for the eyes and a ribbon or icing flowers around the neck.
Note~~ A good way to insure against leaking, bake with the nose down for 25 minutes, then on the back to complete baking time.
Seven Minute Frosting~~
1 1/2 cups sugar
1/3 cup of water
1 tablespoon light corn syrup
1/8 teaspoon salt
2 egg whites -- unbeaten
Combine all ingredients in the top of a double boiler. Set over boiling water and beat at high speed 7 to 10 minutes or until stiff peaks form, when beater is lifted. Remove from heat and beat in 1/2 teaspoon vanilla extract.