Lamb Cake

Recipe Ingredients

2 cups	125g / 4.4oz	Cake flour - sifted
3/4 teaspoon	3.8ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Mace
1 cup	198g / 7oz	Butter or margarine
1 cup	198g / 7oz	Plus 2 tablespoons sugar
2 teaspoons	10ml	Lemon peel - grated
		Coconut - shredded
1 1/2 teaspoons	7.5ml	Vanilla extract
1/2 teaspoon	2.5ml	Almond extract
4		Eggs
1 tablespoon	15ml	Flour
2 tablespoons	30ml	Shortening
		Seven-minute frosting

Recipe Instructions

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 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.

Source:
JOHN ASH SHOW #DJ9769

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