Easter Lamb Shaped Pound Cake Food

EASTER LAMB POUND CAKE

Easter Lamb Pound Cake image

When I was young, every Easter my grandmother would make this wonderful lamb cake in an old cast iron mold that she'd had since the 1950's. After the cake cooled, it was my duty to decorate the cake. What fun I had creating my masterpiece with frosting, coconut and jelly beans!

Provided by Joanie

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes

Time 2h55m

Yield 8

Number Of Ingredients 11

Ingredients

1 pound butter, room temperature
3 cups sugar, divided
8 eggs, separated
3 cups sifted all-purpose flour
2 teaspoons vanilla
2 teaspoons almond extract
⅓ cup bourbon
½ cup chopped pecans
2 cups white frosting
sweetened flaked coconut for decorating
jelly beans or other small candies, or as desired

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a lamb-shaped cake mold.
Beat butter and 2 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next.
Gradually mix in the flour, alternating with the vanilla, almond extract, and bourbon. Mix until fully incorporated.
In a separate bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
Using a large whisk or rubber spatula, gently fold 1/3 of the egg white mixture into the batter to lighten. Fold in remaining egg whites and blend in chopped pecans. Pour about 1 cup of the batter into the prepared cake mold. Put a toothpick into each ear and nose to help the cake hold together while baking. Pour remaining batter into mold.
Bake in a preheated oven for 1 1/2 hours, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.
When cake is completely cool, transfer it to a serving plate and decorate with white frosting, coconut, and candies.

Nutrition Facts : Calories 1345.5 calories, Carbohydrate 161.3 g, Cholesterol 308 mg, Fat 71.1 g, Fiber 3.8 g, Protein 12.9 g, SaturatedFat 37.8 g, Sodium 554.9 mg, Sugar 119.1 g

EASTER LAMB CAKE

Easter Lamb Cake image

My grandmother started the tradition of making this molded Easter lamb cake when I was little. We continue to make it every Easter. The memory is so special that I keep the lamb mold in my kitchen next to my cookbooks as a decoration. Make sure to grease and flour the mold really well so that the cake does not stick. - Debra Waggoner, Grand Island, Nebraska

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 15

Ingredients

3 large egg whites
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
1/4 teaspoon cream of tartar
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 to 4 cups confectioners' sugar
1 teaspoon vanilla extract
Assorted decorations: Sweetened shredded coconut, sprinkles and jelly beans

Steps:

Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.

Nutrition Facts : Calories 377 calories, Fat 17g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 286mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 0 fiber), Protein 4g protein.