Alefellow’s grandmother gave us this gorgeous antique Griswold cast iron lamb cake mold. My jaw dropped when he pulled it out of his suitcase after flying to visit her and help sort things for her estate sale before she moved to smaller quarters… and even more so when I opened it up, and found inside a yellowed envelope from the Moody Bible Institute that contained an article from the Chicago Trib from the ’70s with various lamb cake recipes and frosting (the glossy white marshmallow egg-white frosting came from there)…along with a page of notes from his grandma of reminders of things to do to make sure the cake turns out well, and yields for the various frosting and cake mixes she used with it, but I couldn’t believe that also there, in a small plastic sleeve, was the ORIGINAL TAG with recipes that came with the mold, which dates from the 1930’s-1950’s… Priceless. Of course, that’s the recipe I used… pretty dense for the modern palate, like a heavy dryish pound cake, but it looked amazing and tasted pretty good. I tried to serve it at our Easter BBQ, but no one wanted to cut into it as it was too pretty, so they ate instant tiramisu instead. Their loss… we’ve been eating it for breakfast with coffee and it hits the spot. Here he is in pictoral pastoral splendor, from naked to fully clothed with coconut bits and dried fruit features. Enjoy!