Easter lamb cake

Directions

1. In a large bowl combine butter, sugar, eggs, vanilla, and rum. Beat thoroughly. (You can use egg beaters or a food processor.)
2. In another bowl, sift together the flour and baking powder. Stir in the milk.
3. 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.
4. 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.
5. 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.
6. 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.