| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes | 1 | Servings | |
INGREDIENTS
| 2 | c | Sifted cake flour |
| 3/4 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/4 | ts | Mace |
| 1 | c | Butter or margarine |
| 1 | c | Plus 2 tablespoons sugar |
| 2 | ts | Grated lemon peel |
| Shredded coconut | ||
| 1 1/2 | ts | Vanilla extract |
| 1/2 | ts | Almond extract |
| 4 | Eggs | |
| 1 | tb | Flour |
| 2 | tb | Shortening |
| Seven-Minute Frosting |
INSTRUCTIONS
Sift together cake flour, baking powder, salt, and mace. Cream butter. Gradually add sugar, creaming until fluffy. Add lemon peel and extracts. Alternately beat in eggs and flour mixture. Blend 1 tablespoon flour into shortening. Brush over both inside sections of a lamb mold. Turn batter into face side of mold, fllling it level. Spoon a small amount of batter into each side of mold, filling ears. Close and lock mold. Set on baking sheet. Bake at 375F 50 to 55 minutes. Set mold on wire rack to cool 5 minutes. Remove back side. Cool 5 minutes longer. Turn out on rack to cool completely. Frost with Seven-Minute Frosting. Coat with coconut. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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