"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Lamb or Rabbit Cakes Recipe

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This recipe for Lamb or Rabbit Cakes, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty DeLong
Added: Saturday, January 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
LAMB OR RABBIT CAKE:
1/2 c. Shortening
1 1/2 c. sugar
3 eggs
1 c. milk
2 1/2 c. flour
4 T. baking powder
1/2 t. salt
1 t. vanilla

ICING:
1 1/2 c. sugar
2/3 c. water
1/4 lb. shredded coconut
flavoring
whites of 2 eggs

BROWN BUNNY CAKE:
1/2 c. butter
1 c. sugar
3 eggs
1 1/2 c. flour
3 T. cocoa
1 t. baking powder
1 t. soda
1/2 c. rasins cut
1/3 c. nut meats cut
1/2 c. strong coffee
1 t. vanilla
1/2 t. lemon extract
1/2 c. sour milk

SPICE CAKE:
1/2 c. butter
2 c. brown sugar
3 eggs
1 c. sour milk
2 1/2 c. pastry flour
1 t. soda
2 t. cinnamon
1 t. allspice
1/2 t. cloves
1 t. nutmeg

Directions:
Directions:
Prepare mold: wash, scour inside and outside, rinse,
wipe and dry on hot stove. Apply good coating of fresh
fat to both inside and outside of molds. Keep molds
well
warmed through for half an hour or more. WIPE grease
out CLEAN, and mold is ready for use.

LAMB OR RABBIT CAKE: Cream shortening, add
sugar gradually. Cream well. Add well beaten yolks
and cream again. Alternately add the dry ingredients,
which have been sifted together, and then milk to which
the flavoring has been added. Lastly, carefully fold in
beaten egg whites. Bake on face 25 minutes and on
back 20 minutes. Placing a toothpick in each ear will
support that portion of the cake. Cup cakes can be
make from any excess batter.

TO BAKE CAKE: When batter is ready, grease mold
with butter, sift small film of flour over interior. Fill
bottom mold about level full. Placing a meat skewer
through the body and a toothpick in each ear will
support these parts of the cake. Put top mold in place.
Bake in preheated moderate oven about 45 minutes,
on
grate in middle oven. Set mold on cookie sheet or any
flat surface so mold rests level on oven grate. Remove
top mold carefully and test with straw if doubtful but
when nicely browned cake is done. Let cool in lower
mold.

ICING: Boil sugar and water until it threads. Beat
whites two eggs until stiff, pour syrup over egg whites
gradually, beat until cool. Ice cake all over and throw
on
the coconut. Use rasins for the eyes and a piece of
candied cherry or raisin for the mouth.

BROWN BUNNY CAKE: Cream butter and sugar very
lightly. Add well beaten egg yolks. Sift flour, baking
powder and cocoa together three times. Add these
alternately with the sour milk to which the soda has
been added. Beat batter well. Add raisins and nut
meats floured. Add coffee and flavoring. Add the stiffly
beaten egg whites. Bake in a moderate oven 350
degrees for 50 minutes. Cover with chocolate icing.

SPICE CAKE: Cream shortening and add sugar
gradually while creaming, taking care to work smooth
all
lumps, or sift sugar first. Add well beaten eggs and mix
well. Sift dry ingredients together and add alternately
with sour milk. Beat well. Bake at 350 degrees for 50
minutes. Test to make sure cake is done. Spread with
icing when cool.

Personal Notes:
Personal Notes:
The cake is great and children love it! Granny bought
the lamb mold for Jean and the bunny mold for Martha.

 

 

 

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