Lamb cake

Yield: 1 Servings

Measure Ingredient
2 cups Sifted cake flour
¾ teaspoon Baking powder
¼ teaspoon Salt
¼ teaspoon Mace
1 cup Butter or margarine
1 cup Plus 2 tablespoons sugar
2 teaspoons Grated lemon peel
\N \N Shredded coconut
1½ teaspoon Vanilla extract
½ teaspoon Almond extract
4 \N Eggs
1 tablespoon Flour
2 tablespoons Shortening
\N \N Seven-Minute Frosting

Sift together cake 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 inside sections of a lamb mold. Turn batter into face side of mold, fllling it level. Spoon a small amount of batter into each side of mold, filling ears. Close and lock mold. Set on baking sheet. Bake at 375F 50 to 55 minutes. Set mold on wire rack to cool 5 minutes. Remove back side. Cool 5 minutes longer. Turn out on rack to cool completely. Frost with Seven-Minute Frosting. Coat with coconut.

From Gemini's MASSIVE MealMaster collection at

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