Easter reminds me of my Polish heritage and our custom at Easter time... the Lamb Cake, otherwise known as Baranek Wielkanocy.
I am sharing with you a special recipe along with tidbits on making the lamb cake.
Cream Cheese Easter Pound Lamb Cake
Preheat oven to 375 degrees. Carefully grease and flour your lamb mold.
Sift together: 2 cups of flour ½ tsp baking powder Cream together: 3/4 cup butter 3 oz cream cheese (not low fat) l ½ cups sugar
Add : 5 eggs one at a time, beating one minute, after each addition.
Blend: Dry ingredients and mix together at low speed. Place in lamb mold and bake for 1 hour.
Etc. — Tidbits for the lamb mold. Fill the face side of the mold with batter. Move a wooden spoon gently through the batter to remove any air pockets. Put the lid on the mold, making sure it locks together securely. Place the filled mold on a baking sheet in the preheated oven. Test for doneness by inserting a toothpick through the mold’s steam vent. Place the cake (still in the mold on a rack for 15 minutes. Carefully remove the top of the mold. Before you separate the cake from the bottom mold, let it cool for 5 more minutes. After removing the rest of the mold, let the cake cool on a rack completely. DO NOT set the cake upright until it is completely cool. Frost with your favorite frosting to resemble a lamb.