Happy Easter! Easter is a holiday that brings back a lot of memories from my childhood. One of my favorite memories is the Polish tradition of baking the Lamb Cake, then placing it in a basket to take to church on Holy Saturday to be blessed with samples of the food we would eat for Easter dinner. The basket would even include decorated hard-boiled eggs, lamb molded butter, salt and pepper shakers and a small carafe of wine.
I borrowed my Mom’s cast iron lamb cake mold. It is very important to grease the pan and every nook and cranny very good, then dust with flour!
Close your eyes, take a deep breath and say “I only eat this cake once a year”.
My Grandma’s Pound Cake
yields two lamb cakes (or one lamb cake and 12 cupcakes)
1 lb. butter, softened
2 cups sugar
9 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
3 cups flour, sifted
Preheat oven to 350°. Grease both sides of the cast iron lamb mold, then dust with flour.
Cream the butter and sugar with a mixer until light and fluffy. Add vanilla extract, the gradually add one egg at a time, scraping the sides of the bowl. Once combined, reduce mixer speed to low and gradually add the flour and baking powder.
Place the batter into the bottom of the mold. Cover and bake for 45 minutes, then uncover and bake 10 more minutes until browned.
I also made 12 cupcakes with the remaining batter. Bake in the same oven for 25 – 30 minutes until toothpick comes out clean.
Gently unmold the cake and let cool completely before decorating. For this cake, I used cream cheese icing and piped it in swirls. Raisen eyes are very traditional.
What are you traditions for Easter?