Lamb-Shaped Easter Cake

    (5)
    1 hour 45 min

    A very simple and moist cake to make for Easter. It's flavoured with vanilla extract, almond extract, bourbon and chopped pecans. Top with your favourite white icing.


    3 people made this

    Ingredients
    Serves: 10 

    • 450g butter
    • 600g caster sugar, divided
    • 8 eggs, separated
    • 375g sifted plain flour
    • 2 teaspoons vanilla extract
    • 2 teaspoons almond extract
    • 75ml bourbon
    • 60g chopped pecans

    Method
    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Preheat oven to 180 C / Gas 4.
    2. Cream together butter and 400g sugar until light and fluffy. Mix in egg yolks one at a time. Gradually mix in the flour, alternating with the vanilla, almond extract and bourbon. Beat until smooth and creamy.
    3. In a separate bowl, beat egg whites until stiff but not dry. Beat 200g sugar into egg whites.
    4. Gently fold flour mixture into egg white mixture. Blend pecans into the batter. Pour into a lamb-shaped cake mould.
    5. Bake in a preheated oven for 1 1/2 hours, or until a skewer inserted into the centre comes out clean. Let cool in the mould for at least 10 minutes, then invert onto a wire rack to cool completely.

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    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (5)

    by
    14

    Awesome! This was wonderful and exactly what I was looking for. I'm kind of mold-stupid so I had to make it in two halves and then stick 'em together w/ frosting, but my family ate the whole thing. I used a homemade german chocolate frosting... Thanks for the great recipie!  -  22 Aug 2010  (Review from Allrecipes US | Canada)

    by
    12

    The perfect pound cake - thank you for sharing the recipe.  -  05 Apr 2009  (Review from Allrecipes US | Canada)

    by
    3

    My lamb cake mol is very old, bought for my first Easter. I thought I try a new recipe having always used a doctored box cake. I was surprised at the left over batter, enough to fill a bunt pan.  -  05 Apr 2012  (Review from Allrecipes US | Canada)

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