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Easter Lamb Cake Recipe

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This recipe for Easter Lamb Cake, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Carrie (Meyer) Neisen
Added: Thursday, March 16, 2006
Category:
Category:
Ingredients:  
Ingredients:  
3 C. flour
1 1/2 C. plus 3 Tbs. sugar
4 1/2 tsp. baking powder
1 1/2 tsp. vanilla
3/4 tsp salt
3/4 C milk
3 well-beaten eggs
3/4 C shortening (Crisco)

REDUCE RECIPE TO FILL LAMB MOLD:
2 C flour
1 1/8 C sugar
3 tsp baking powder
1/2 C shortening
1 tsp. vanilla
1/2 tsp salt
2 well-beaten eggs
1/2 C milk
Directions:
Directions:
Directions are the same for both quantities.
Cream sugar and shortening, Add beaten eggs and vanilla and beat again. Combine all dry ingredients and sift. Add alternately with milk, beating after each addition. Pour into greased and floured pans/mold. If using mold, fill lower half. Place other half on top and fasten. Bake at 375 for about 45 minutes. Stand the mold upright and cool before removing from the cake. Use white icing to frost the cake. Cover with shredded coconut.
Personal Notes:
Personal Notes:
An Easter Lamb Cake was always part of our Easter menu. It was a special way to honor our Risen Savior. It was quite an accomplishment to get the cake out of the mold without breaking off the head. I remember several Easters when the head was attached with toothpicks to keep it in position.

 

 

 

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