Recipe - Lamb Cake (Molded)

2 cup Sifted cake flour
Three fourths teaspoon Baking powder
One fourth teaspoon Salt
One fourth teaspoon Mace
1 cup Butter or margarine
1 cup Plus 2 tablespoons sugar
2 teaspoon Grated lemon peel
Shredded coconut
1 One half teaspoon Vanilla extract
One half teaspoon Almond extract
4 Eggs
1 tablespoon Flour
2 tablespoon Shortening
SevenMinute Frosting

Sift together cake flour, baking powder, salt, and mace. Cream butter.
Gradually add sugar, creaming until fluffy. Add lemon peel and extracts.
Alternately beat in eggs and flour mixture. Blend 1 tablespoon flour into
shortening. Brush over both inside sections of a lamb mold. Turn batter
into face side of mold, fllling it level. Spoon a small amount of batter
into each side of mold, filling ears. Close and lock mold. Set on baking
sheet. Bake at 375F 50 to 55 minutes. Set mold on wire rack to cool 5
minutes. Remove back side. Cool 5 minutes longer. Turn out on rack to cool
completely. Frost with SevenMinute Frosting. Coat with coconut.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini