This week's recipe.

Farmhouse recipe

This is a picture of a lamb cake which is a tradition in our family for Easter.

  • Mar. 27, 2013 12:00 p.m.

This is a picture of a lamb cake which is a tradition in our family for Easter. My Grandmother brought her mold over from Austria. It was always a special delight when my Grandmother brought out this lovely little lamb cake after our traditional baked ham or turkey dinner. My mother continued in the same fashion, as have I for the past 41 years and now our grandchildren, too delight in this lovely cake.

The lamb, of course, is depicting Jesus as the sacrificial lamb, who died for us and rose again on the third day, conquering death, so that we might have eternal life with Him. Children and adults alike love this cake.

I see that you can now purchase lamb molds, not the same as the one as my grandmothers, but still suffice.

When baked, the recipe will fill a 7-cup mold.

Preheat oven to 350’F

Have all ingredients at about 75’. Sift before measuring, 2 1/4 cups flour. Resift with 2 1/2 tsp. baking powder and 1/2 tsp. salt

In another bowl, cream until fluffy, 1 1/4 c. sugar, 1/2 c. butter.

Combine, 1 cup milk, 1 tsp. vanilla. Add the sifted ingredients to the butter mix in three parts, alternating with thirds of the liquid combination. Stir the batter until smooth, after each addition. Whip four egg whites until stiff but not dry. Fold them lightly into the batter. Pour into half of the mold which has been oiled and floured, with excess flour knocked out. Put the top mold on, the head part, which has also been treated with oil and butter. You may want to tie a string around the mold to prevent seeping out the sides. Bake for approx 25 minutes.

There is a vent hole in the mold where you may put in a wooden toothpick to make sure it is baked. Remove from oven and put the mold with the cake inside on a wire rack to cool.

When still a little warm, loosen the cake from the mold and gently put onto a plate.

When thouroughly cool, mix up a vanilla icing with butter, icing sugar, vanilla and cream. Ice the lamb and have some shredded coconut to sprinkle on the freshly iced lamb. Use a little pink juice or food coloring to color 2 tbsp. of icing. Use this pink for inside the ears and on the nose. Use currents or raisins for the eyes and for the nostrils.

I put a little mint around the sitting lamb and some sweet violets amongst the mint leaves.

Our grandaughter was in Thailand when we celebrated Easter last year, and her Dad sent her an email with a photo of the lamb cake. She was so sad not to be here. Not to worry, Grandma froze a lamb cake for her, and they do freeze very well, so make ahead and freeze and ice when you take out from the freezer. Blessings for a Happy Easter.

 

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