I want to share with you what one of my families Easter traditions are. We have several, but my favorite one is this Lamb Cake. Sadly, this year will be the first year I will not be making one. We are heading to where we will be moving soon, to be with my husband. He’s already started working and the kids and I are waiting for school to end before we are permanently there. Anyway, this picture comes from last years cake so please ignore the lack of decorations around the lamb. I have no idea why I took a picture of the cake before it was completed, but this was before I decided to start doing a blog. The one thing I would like to point out is the platter the lamb is on. This was my Great Grandmother’s and she used it to put her Lamb Cake on. One thing I wished I had of hers was the cast iron lamb mold. I have a very flimsy one, which desperately needs replaced. If you want to make a Lamb cake I highly recommend a good mold, so the cake batter doesn’t flow out the sides (like mine).
Let’s talk about the cake… It’s basically a spice cake and in order for the cake to stand up it has to be firm and dense. The cake has an ingredient in it called ground mace. The only time I ever use ground mace is when I make this cake. I honestly think this is what makes this cake taste wonderful. Whenever I smell the ground mace, it reminds me of my childhood. I can’t tell you how long this recipe has been in my family, but I know that at least my Great Grandmother used it. You don’t have to make this in a lamb cake mold. It would be great as a layered cake too. The recipe makes 2 lamb cakes. If you wanted to make it as a layered cake I would use 2 or 3 9 inch round cake pans. I’ve never made it as a round cake before so I’m unsure exactly how many pans you would need. But, the cakes really puff up so I am thinking 3 might be good.
Either way you make this, I am just so thrilled to share my family recipe with you. I really hope you make this and enjoy it with your family. Happy Easter!
Lamb Cake Spice Cake:
makes 2 lamb cakes or 2-3 9inch round cakes
- 4 1/2 cups Sifted Cake Flour
- 1/2 tsp salt
- 1/2 tsp ground mace (optional, although I recommend it)
- 1 lb unsalted butter, softened
- 2 1/3 cup granulated sugar
- 7 eggs
- 1/2 tsp almond flavoring
- 1/2 tsp vanilla
- Prepare cake pans, butter and flour (use the cake flour) the insides of the pans you will be using. Shake out the excess flour.
- Preheat oven to 350 degrees.
- In a large bowl, or over parchment paper, sift flour once, measure and re-sift with the salt and mace. Set aside.
- In another bowl, cream the butter till waxy, then add the sugar gradually and cream together till mixture is light and fluffy. Add the eggs, one at a time, beating well and scraping after each addition, till smooth. Add vanilla, almond extracts and blend.
- Gradually add the flour mixture beating and scraping after each addition till well blended. If using round cake pans, pour batter evenly into each prepared pan. Bake for 40-45 minutes, or until a cake tester comes out clean.
- *If using Lamb mold* Place the mold, nose side down on baking sheet and fill the batter so it is rounded on top. Cover with the other half of the mold and bake for 1 1/2 hours, but start checking the cake after 45 minutes. You should be able to start testing the cake at this time with a cake tester, it will be done when it comes out clean.
- Let cool on rack for at least 30 minutes, before you unmold it to cool down completely. Frost as desired.
- 2 sticks softened butter
- 1lb confectioners sugar
- 1 tsp vanilla
- 4-8 tbs water
- Mix together the butter, sugar and vanilla. Start with 4 tbs water, if the consistency is too thick, add another tbs. (You don’t want it too thin, I’ve used no more than 5tbs of water) Beat the frosting for at least 7 minutes on high. You want the frosting to be rich and fluffy.
- Ice your cake and enjoy!