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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 1g||3%|
|Total Sugars 33g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Easter lamb cake (known as agnuszek or baranek wielkanocny in Polish) is a traditional Eastern European dessert.
In the 1950s, the trend for frugal cooks tired of paying exorbitant bakery prices was to purchase a cast-iron lamb mold to make it themselves. These molds are considered family treasures that are passed down at Easter time and through the years.
Pound cake is the best candidate for a mold because of its close crumb. Scratch-made or purchased pound cake mixes both work fine. Extra batter can be used to make a little cake for the swieconka basket.
1 (16-ounce) box pound cake mix
1 1/2 cups cream cheese frosting
1 cup sweetened shredded coconut
2 to 3 drops green food coloring
Gather the ingredients.
Heat oven to 375 F.
Using a pastry brush, coat the interior surfaces of both halves of a seasoned lamb cake mold with solid vegetable shortening, making sure you get into all the crevices.
Place halves on a baking sheet, open-side up, and heat for 20 minutes.
Remove from the oven and let cool completely. Pour off any excess shortening. Reduce heat to 350 F.
Prepare pound cake mix according to box instructions.
Place the front-half of the mold on a baking sheet and fill with batter to the lip, 1/4 inch from the top.
Submerge a toothpick in the batter in each ear to reinforce them.
Place the back-half of the mold on top of the front.
Place in oven and bake about 1 hour or until a skewer inserted into the vent holes of the lamb come out clean.
Remove from oven and place on cooling rack for 15 minutes.
Carefully remove the back end of the mold, inserting a knife between the mold edges if they are stuck together. Allow cooling for an additional 5 minutes.
Place another rack on the lamb cake and carefully flip it over and remove the front half of the mold. Let lamb cake cool completely lying on its back.
Place a dab of cream cheese frosting on an oblong platter and set the lamb on top to secure it.
Frost all sides of lamb, swirling it to represent lamb’s wool.
Wrap a narrow red ribbon around the lamb’s neck. Use raisins for eyes and nose, cutting them in half if necessary to make them more proportional.
Place coconut and green food coloring in a zip-top bag and shake it, to color the coconut. Place green “grass” around the lamb.
Serve for Easter and enjoy.
Video about Pound Cake Recipe For Easter Lamb Mold
Easter Lamb Cake
Donna uses a family heirloom Griswold Lamb Mold to make a lamb cake centerpiece for Easter.
#Griswoldmold #Lambcakemold #griswoldcastironmold
TO MAKE THE POUND CAKE
2 sticks of butter, (8 ounces) room temperature
1 cup sugar
2 cups flour
1 teaspoon salt
½ lemon, juiced
Lemon zest from ½ lemon
1 teaspoon vanilla extract
3 tablespoons butter, melted to grease the molds
Preheat oven to 350F
In a stand mixer, beat the softened butter until pale yellow; approximately 3-4 minutes. Add the sugar and salt and cream together on medium high speed until approximately doubled in volume (about 7 minutes).
Add the eggs, slowly and mix until fully incorporated. Add the lemon juice and vanilla and mix just to combine.
On low speed, gradually add the flour and mix until just combined.
TO ASSEMBLE THE LAMB CAKE
Grease the inside of the mold with melted butter making sure to cover completely. Dust with flour and tap out the excess.
Fill the front face mold (the side without any air vents) to about level.
Placing a meat skewer through the body from the neck down and toothpicks in each ear will support these parts of the cake as it bakes.
Put the other side of the mold in place. Place the mold on a cookie sheet so that mold will lay flat in the oven. Bake for 45-50 minutes. Check for doneness by inserting a cake tester in the air vents. It should come out clean.
Place mold on a cooling rack for 10 minutes. Remove the top and allow the cake to cool completely in the bottom mold before removing.
For buttercream frosting, use a star tip to create definition (wool) on the cake. Tint a small portion pink for the ears and nose. Use black jelly beans for the eyes.
Alternately, you can dust the plain cake with confectioner’s sugar.
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