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Lamb Cake

  Cake flour 2 Cup (32 tbs), sifted
  Baking powder 3⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Mace 1⁄4 Teaspoon
  Butter/Margarine 1 Cup (16 tbs)
  Sugar 18 Tablespoon (1 Cup Plus 2 Tablespoons)
  Grated lemon peel 2 Teaspoon
  Vanilla extract 1 1⁄2 Teaspoon
  Almond extract 1⁄2 Teaspoon
  Eggs 4
  Flour 1 Tablespoon
  Shortening 2 Tablespoon
  Frosting 1⁄4 Cup (4 tbs) (Seven Minute, See Recipe)
  Shredded coconut 1 Tablespoon

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, 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 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

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4848 Calories from Fat 2271

% Daily Value*

Total Fat 257 g395.3%

Saturated Fat 136.4 g682%

Trans Fat 3.9 g

Cholesterol 1329.7 mg443.2%

Sodium 1248.6 mg52%

Total Carbohydrates 585 g194.9%

Dietary Fiber 34 g136.2%

Sugars 327.7 g

Protein 71 g141.3%

Vitamin A 132.2% Vitamin C 22.8%

Calcium 67% Iron 31.3%

*Based on a 2000 Calorie diet

Lamb Cake Recipe