Welcome to Day 4 of our 8 Eight Days of lamb cakes!  I hope you guys are enjoying the tested recipes!  Today we have a great one, which was sent to us by Natalie Pope.

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Cute, huh? Natalie writes:

Ms. Clark:
I saw the article in today’s WSJ. I have been making this lamb cake successfully for 25 years, as my mother and grandmother did for many years before me. Attached is the recipe, it makes 2 lamb cakes.
Natalie Pope

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This batter was time consuming to make, but it tasted soooo good. Not, you know, that I eat cake batter straight out of the bowl or anything. Cause that would just be silly. Especially after how much I go on about not using raw egg whites in food.

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It baked up well, but depanning was a little difficult.

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And don’t forget, like me, that the recipe is for two lambs! But if you do forget it makes about a dozen extra cupcakes that are very yummy.

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See?? Good texture!

Oh, and the frosting for this recipe came from Martha K.’s mega stash of cake mold recipes. It is a recipe from the Animold Cake Mold pamphlet put out by M.G. Merz Aluminum Foundry, and the recipe is called “Frosting for Animold Bunny Cake.”

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From the lamb cake testing notes:

Very good. Buttery flavor, dense but moist. Good texture with an almost caramel flavor.

From the frosting testing notes:

Good taste, but frosting was a little gritty.  Was very melty – do not make in hot weather!

The Verdict:  Excellent cake. This one was a very good cake with a pound-cake texture. It was easily Tom’s favorite, and the only cake that he ate right down to the ears. Thanks so much, Natalie and the rest of the Pope family! The frosting was good, but not our favorite. And it was very runny in hot weather.

*UPDATE – This recipe was made by Jenny over at Jenny’s Jaunts, Jottings and Junk, and she and her family loved it! It was also made by Lynn over at Fidlstix, and turned out so cute!

Pope Family Lamb Cake

Pope Family Lamb Cake

A nice, dense lamb cake with good flavor and texture. Tom's favorite lamb cake we tried, and something we will be making again.

Ingredients

  • 1 cup butter (2 sticks)
  • 2 cups sugar
  • 2 tsp baking powder
  • 4 beaten egg yolks
  • 4 egg whites
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 3 cups sifted flour
  • 1/2 cup cornstarch
  • 1 cup whole milk

Instructions

  • Cream butter and sugar. Add egg yolks, salt and vanilla.
  • Sift together flour, cornstarch and baking powder. Add alternately milk and flour mixture to creamed ingredients.
  • Fold in stiffly beaten egg whites.
  • Grease and flour pans, put toothpicks in ears and popsicle stick in neck and cover with batter. Bake at 350 degree oven for 55 mins.

Notes

This recipe makes enough for two vintage lamb pans, or one lamb pan and a dozen cupcakes.

http://www.midcenturymenu.com/2012/04/pope-family-lamb-cake-eight-days-of-lamb-cakes/

Frosting for Animold Bunny Cake

Good taste, but a little gritty. Make sure you beat it well!

Ingredients

  • 1 1/2 T butter
  • 1/2 tsp vanilla
  • 1 1/2 cups powdered sugar
  • 3 1/2 T cream

Instructions

  • Combine butter, vanilla and powdered sugar.
  • Add cream and beat until fluffy. Use immediately.
http://www.midcenturymenu.com/2012/04/pope-family-lamb-cake-eight-days-of-lamb-cakes/

 

 

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