A classic spring dessert. Enjoy!
Cakes in the shape of a lamb are an adorable Easter tradition in many parts of Europe, including Italy and Poland. Jane, the lead character in Jane Eyre Gets Real, always bakes one for Easter. (TIP: for Halloween, bake a red velvet version of this cake–blood of the lamb–and take its head off before you serve.)
This company sells both large and mini versions.
LAMB CAKE RECIPE: 2 cups all purpose flour 3 teaspoons baking powder 1/4 teaspoon salt 1 1/8 cups sugar 1/2 cup (1 stick) butter 2 eggs 1 teaspoon vanilla 3/4 cup milk Grease pan front and back thoroughly and dust lightly with flour. Or, mix together a paste of 2 tablespoons flour and 1 tablespoon shortening; then use to grease pan. Preheat oven to 375 degrees. Combine flour, baking powder and salt in small bowl and set aside. Cream butter, and add sugar slowly, until batter is smooth. Add eggs, one at a time, and add vanilla. Add flour mixture and milk alternately, until well combined. Place face half of mold on cookie sheet and fill with batter to the top, being careful to fill nose and ears. Lay one toothpick in batter of each ear, to add stability. Place back mold on top of front mold, and tie two pieces together with kitchen string. Bake 45 minutes. When done, let cool on cooling rack for 15 minutes, then remove back pan. Let cool another 15 minutes, then use a sharp knife to carefully loosen pan around edges. Allow to cool completely before frosting. BUTTER FROSTING: 6 tablespoons butter, softened 4 1/2 to 4 3/4 cups powdered sugar 1/4 cup milk 1 1/2 teaspoons vanilla In a small mixing bowl, beat butter until fluffy. Gradually add about half of the sugar, beating well. Beat in milk and vanilla. Gradually beat in remaining sugar, adding more milk, if necessary, to make frosting of spreading consistency.
Have fun with decorating: simulate lamb’s wool by abundantly covering the frosting with shredded coconut. Then make a face by using two black jellybeans for eyes, one pink jellybean for a nose, and red jellybeans for a mouth. Don’t forget the neck ribbon! Serve on a bed of dyed green coconut.