Are you sick of lamb cakes yet? Well, you’d better hang in there because we have two more days to go!
This is yet another recipe from Martha K.! I am telling you, she sent me some awesome stuff! This is a Lady Baltimore version of the Lambie Cake, and I chose this one to make because it had an interesting method of mixing all of the ingredients together. Instead of creaming the sugar in with the butter, as most of the other cakes were, in this one the sugar is sifted in with the dry ingredients.
The cake was a bit sticky, but it baked up well enough. It rose so much in the oven that it actually managed to leak out of the mold, even with the string tied tight.
Here is the finished lamb, with his little face bare! I tried a different decorating approach with this one. Which Tom didn’t appreciate.
“Where’s his face?”
“It’s right there!”
“It looks like his fleece is covering his eyes.”
From lamb cake testing notes:
Bread-ish taste, very plain. Good texture, slightly crumbly when cut into with fork.
The Verdict: Okay. It tasted a lot like bread, but had a pretty good texture. The flavor probably would have been improved with more vanilla or some almond extract. The cake was frosted with High Humidity Buttercream, and the combination tasted almost like a donut together.
|Lady Baltimore Lambie Cake||
- 2 cups sifted flour
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1 cup sugar
- 1/2 cup shortening
- 3/4 cup milk
- 1 tsp vanilla
- 3 beaten egg whites
- Sift all dry ingredients together.
- Stir shortening in mixing bowl to soften.
- Mix in sifted dry ingredients.
- Add milk and vanilla and beatwith electric mixer for two minutes.
- Fold in beaten eggs whites and beat for one minute.
- Bake in 370 degree oven for 50 to 60 minutes.
How many Lamb rears does a man have to eat before he goes diabetic?
Awwwww, the poor guy has no eyes! 😉
I am so enjoying these posts. I found you just in time. Am re-seasoning the old cast iron lamb pan as we speak. For the record, there are sheep who grow their wool like that and sometimes need a bit of extra shearing. It is called wool blindness!
Umm…Little Lamb needs some eyes!
OK…. My resolve and confidence is high…. I’m armed with Ruth’s “10 Tips For a Perfect Lambie Cake”…. I have plenty of neck and ear support(for the lamb)…I have my Mama’s Lambie cake mold and my fingers are crossed! Today is the day I will make a perfectly depanned (that’s always a critical step) Renalde lambie cake. (You will notice, however, that I am leaving myself enough time to re-group and make another one just in case the unthinkable happens….)
Well, more than eight!! 🙂
Wow! Wool blindness! Really?? Well, at least now I know what is wrong with that guy. 🙂
Glad you re-seasoned your pan! I hope that your lamb cake turned out well!
Eh…he’s fine. 🙂
Oh my goodness, yes! Always good to have a back-up plan. 🙂
In the Lady Baltimore Lambie Cake it says 3 beaten egg whites. Is that 3 egg whites beaten stiff?
Love your recipes. Thank-you
Yep! Beaten stiff. And you are very welcome!