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Cake: Lamb Cake

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.

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