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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lamb Mold Cake Recipe

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This recipe for Lamb Mold Cake is from Mrs. Parsley Remembered: Inspired by Laurette Rosenstrauch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter
1 cup sugar
4 eggs
2 cups flour
3/4 cup baking powder
1/2 tablespoon salt
1 tablespoon vanilla or lemon rind grated
coconut
Directions:
Directions:
Cream butter, add sugar gradually, beating until light and fluffy. Beat in the eggs, one at a time. Sift dry ingredients, add to batter slowly and mix until blended. Add vanilla or lemon rind. Before filling the lamb mold coat both sides of mold with mixture of 2 tablespoons shortening blended with 1 tablespoon of flour. Pour batter into face side of mold leveling at the top. Place spoon full of batter in the center of back of mold and in the tips of the ears. Place forms together and set in baking sheet. Bake 375º - one hour (A bit TOO long and TOO hot! Shorter time- and lower temperature LRR) To remove cake from mold take off top lid and allow steam to escape. Let stand 10 to 15 minutes or until cool to touch. Ice with 7 minute frosting (see recipe) and sprinkle with coconut (optional!).

 

 

 

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