The traditional Eastern-European Easter lamb cake is like a pound cake and not too difficult to make—you just need the right lamb mold. A German lady who was my mother's friend used to make us this cake every year when I was young and it would sit as centrepiece on the table in the days leading up to Easter. You'll definitely want to enjoy looking at it for a while before you eat it. It won't go off, although it obviously won't be as soft as the day you made it. I found the mold for this one on Etsy. The lamb is decorated with a red bow around its neck and the Resurrection flag, as is the tradition. —annexaviera
white sugar (or less if you prefer)
vanilla (or more to taste)
serving of icing sugar to cover cake
In This Recipe
In a large bowl combine butter, sugar, eggs, vanilla, and rum. Beat thoroughly. (You can use egg beaters or a food processor.)
In another bowl, sift together the flour and baking powder. Stir in the milk.
Incorporate flour and milk into egg mixture. Beat well (food processor ok).
Add more milk if necessary. The batter should drop in slow, foamy ribbons from the spoon. If the batter is too liquid, the lamb will shrink too much as it bakes.
Place the lamb mold on a tray (to catch the overflow) and bake in a pre-heated oven at 350°F for 45 minutes. If your oven is fan-forced, set it at 160°C. (Check for doneness with a cake tester: it may not need the whole 45 minutes.) As it bakes, scrape the overflow off the sides from time to time to prevent browning.
When the cake is cool, dust it with icing sugar, beginning with the head and being careful not to leave fingerprints. Tie a red ribbon around its neck and insert the Ressurection pennant.
Flag: a narrow tinfoil pennant with a v cut out of the end, and a red cross (cord or narrow ribbon) on both sides of the tinfoil. (I covered foil with white paper.) Use a long thin twig for the flagpole.