Thursday, March 28, 2013

An Easter Tradition

Grandma's Easter Lamb Cake....

It was the most exciting day when she'd pack up
 her freshly made lamb cake and bring them over to our house!

Mom would take the cake and put it on our stereo...
and there it would be for us to peek at!
Around the lamb would be an assortment of candy
thankfully we didn't have to wait long...
we were allowed to sneak a piece here and there, 
but we'd have to wait to eat the cake on Easter day.

For the past few years we have continued the tradition
and thought we'd share it with you this year! 

Cream Cheese Pound Cake
3/4 pound (3 sticks) butter, no substitutes, softened
1 (8-ounce) cream cheese, softened
3 cups sugar
6 eggs, at room temperature
3 cups sifted cake flour
1 1/2 tablespoons vanilla

Heat oven to 325 degrees. 
 Coat your lamb mold with oil or shortening.  
In a large bowl, cream together butter, cream cheese and sugar 
until smooth and fluffy.  Add eggs one at a time, 
beating well after each addition.  
Add flour a little at a time, beating until smooth.  
Add the vanilla and blend.

Pour batter into prepared pans and bake for 1 hour-1-1/2 hours 
or until toothpick inserted near the center of the cake comes out clean.

Cool on wire rack for 20 minutes.  Invert and let cool completely.

Cream Cheese Frosting 

1 cup (2 sticks) unsalted butter, softened
1 (8-ounce) cream cheese, softened
2 teaspoons vanilla
4 cups confectioners' sugar, plus more if needed

In a large bowl, cream the butter and cream cheese until light and fluffy.
Beat in the vanilla.  Add the confectioners' sugar and beat until well combined.  You may need to add more confectioner's sugar to achieve the right consistency.  

Assemble the two sides of the lamb cake together and "glue" with frosting.  
Frost the outside of the cake then gently put coconut over frosting.  
Decorate the lamb with black jelly beans for the eyes and a red or pink for the mouth.  Grandma always tied a blue ribbon with a jingle bell around the lambs neck.

Then add some green food coloring to some coconut 
to make your grass to put around the lamb.  
We then put jelly beans around...grandma always had some 
Reese's peanut butter cups around there as well....
and one by one they would disappear before Easter morning!

Enjoy your Easter Everyone...
wishing you a blessed day!!


Blondie's Journal said...

Wow! This is so cute! I would hate to cut into it! LOVE coconut!

Happy Easter, girls, and to your families, too!


The Quintessential Magpie said...

That has got to be the cutest cake I have EVER seen! Loved it. Thank you SO much for sharing, and I hope you all have the Happiest Easter ever!



Patricia said...

This is one of our family traditions too. The way you do it is interesting though. I've never heard of baking the two sections separately and then gluing them together with frosting. Normally, we fill the bottom (face) section with batter, put the other section on top and let it bake as one.


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