EASTER LAMB POUND CAKE
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
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
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M Yaseen Yousafzai
m-y@yahoo.comThis cake was delicious! I will definitely be making it again.
Michael LaFountain
lm67@aol.comThis cake was a bit too sweet for my taste, but I think I might try it again with less sugar.
SAMAD BHAI
bhai.s@aol.comI've made this cake several times and it always turns out perfect. It's a great recipe for a special occasion.
Cali Yaasiin
cy@yahoo.comThis cake is a bit time-consuming to make, but it's definitely worth the effort. It's so moist and flavorful.
Emily Gomez
emily_gomez@gmail.comI'm not sure what I did wrong, but my cake turned out dry and crumbly.
Leonard DeMoss
demossl@yahoo.comThis cake was easy to make and turned out beautifully. It was a big hit with my guests.
Mr BAKRY
bakry.m43@gmail.comThis cake was a showstopper! I made it for Easter brunch and everyone raved about it. The lemon glaze really made the cake.
mahmud Hasssen
mahmud17@gmail.comI loved the idea of this cake, but I found it to be a bit too sweet for my taste.
Rajkumar Rajkumar
rajkumar-rajkumar@hotmail.frThis cake was perfect! It was moist, flavorful, and the glaze was the perfect finishing touch. I will definitely be making this again.
carolyn tate
carolyn.t43@yahoo.comMy cake didn't rise as much as I expected, but it still tasted delicious. I think I might have overmixed the batter.
pagelmunda786 pagelmunda786
pagelmunda786p70@gmail.comThis cake was a bit too dense for my taste, but the flavor was good.
SonicPlushIdwOVA
sonicplushidwova34@gmail.comI'm not a baker, but this recipe was easy to follow and the cake turned out great! It was a perfect addition to our Easter brunch.
Abdul basit Nabizada
abdul12@gmail.comThis Easter lamb pound cake was a hit with my family! It was moist and flavorful, and the lemon glaze added a delicious tang. I will definitely be making this again next year.